Drunkard'S Soup

• 3 slices bacon
• 1 medium onion, finely chopped
• 1 tsp. paprika
• 1 lb. sauerkraut, chopped
• 1/2 bay leaf
• sour cream
• 3/4 c. egg barley
• 1 Tbsp. flour
• 8 c. beef stock
• 1 tsp. salt
• 1/2 lb. Hungarian sausage, cut in 1/2-inch slices

1. In large kettle saute bacon until crisp; set aside.
2. Pour off all but 2 tablespoons fat.
3. Add barley and saute until very lightly browned.
4. Add onion and continue to cook until onion is tender and barley is lightly browned.
5. Stir in flour, paprika and 1 cup beef stock.
6. Cook over low heat until most of liquid is absorbed.
7. Add rest of stock, sauerkraut, bacon (crumbled), salt and bay leaf and simmer for 1 1/2 hours.
8. Add sausage slices and cook for additional 20 minutes.
9. Garnish each bowl with sour cream.

bacon, onion, paprika, sauerkraut, bay leaf, sour cream, egg barley, flour, beef stock, salt, sausage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=759054 (may not work)