Ingredients

• 2.5 quartss chicken broth
• 1 , 32 ounce
• 2 cups dried forest mushroom blend
• 6 blacks peppercorns
• 4 large bay leaves
• salt to taste
• 0.75 pounds Hungarian style dry paprika sausage
• 0.75 pounds smoked ham
• 0.75 cups chopped pitted prunes
• 2 tablespoons vegetable oil
• 1 large onion , finely chopped
• 2 tablespoons all-purpose flour
• 2 teaspoons sweet Hungarian paprika
• 1 cup water
• 1 cup sour cream

Instructions

1. 1 Combine broth, sauerkraut, dried mushrooms, peppercorns, bay leaves, and salt in a large stockpot over medium heat; bring to a boil. Add whole sausage links and ham slice; simmer for 1 hour. Add prunes and continue to simmer for 30 minutes.
2. 2 Transfer sausage and ham to a plate. Remove and discard bay leaves.
3. 3 Heat oil in a large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Sprinkle flour and paprika over onion; cook and stir for 1 minute. Gradually add water and stir with a fork until no lumps remain. Bring to a boil, then cook until thickened, 3 to 5 minutes.
4. 4 Meanwhile, cut sausage and ham into cubes.
5. 5 Pour thickened liquid into the stockpot, then stir in sausage and ham. Bring to a boil, then reduce the heat and simmer for 10 minutes.
6. 6 Ladle into bowls and top each with a dollop of sour cream.

Nutrition per serving