HUNGARIAN EGG NOODLE, SAUERKRAUT, AND GYPSY BACON SOUP

Hungarian Egg Noodle, Sauerkraut, and Gypsy Bacon Soup image

Provided by Brookelynne26

Categories Pork

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

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1/2 lb sliced hungarian gypsy bacon or 1/2 lb paprika bacon, cut into pieces
1 cup dried hungarian egg noodles
1 medium onion, chopped
1 small green bell pepper, seeded and chopped
1 garlic clove, chopped
1 1/2 tablespoons all-purpose flour
1 1/2 tablespoons sweet Hungarian paprika
4 cups beef broth
1 lb packaged sauerkraut, rinsed, drained, and finely chopped
1/2 teaspoon dried marjoram
salt & freshly ground black pepper
4 cups water

Steps:

In a heavy 6-quart pot, fry the bacon over moderate heat till almost crisp and drain on paper towels. Pour off all but about 2 tablespoons of fat from the pot, add the noodles, and stir till they begin to color, about 2 minutes. Add the onion, bell pepper, and garlic and stir till the vegetables soften and the noodles are golden, about 3 minutes. Sprinkle the flour and paprika over the top, stir, add 1 cup of the broth, and stir about 1 minute longer. Add the sauerkraut, bacon, marjoram, salt and pepper, the remaining broth, and the water, stir, and bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour.
To serve, ladle the hot soup into heavy soup bowls.

Nutrition Facts : Calories 243.8, Fat 18.2, SaturatedFat 5.8, Cholesterol 31.5, Sodium 1203.4, Carbohydrate 13, Fiber 3.3, Sugar 2.7, Protein 8