Cook The Book: Slovak Sauerkraut Soup

• 1 pound smoked ham hock
• 1 pound pork spareribs (preferably smoked), separated if on the rack
• 3 quarts water
• 2 cups (1 pound) sauerkraut, drained
• 1 large onion, chopped
• 6 prunes, pitted and cut in half
• 1 cup dry white wine
• One 6-ounce can tomato paste
• 2 large garlic cloves, finely chopped
• 1 1/2 ounces dried porcini or shiitake mushrooms, soaked in water to cover for 30 minutes, drained, and chopped
• 1 teaspoon caraway seeds
• 1 teaspoon dried marjoram
• 2 tablespoons unsalted butter
• 1 tablespoons all-purpose flour
• 1 teaspoon hot paprika

1. Place the ham hock and the spareribs in a large pot and cover with the water. Bring to a boil over high heat, then reduce the heat to low and cook, skimming the surface of foam and adding water if it is evaporating, until the meat can fall off the bone, about 3 hours. Remove the meat from the pot and dice, discarding the bones and fat.
2. Return the meat to the pot and add the sauerkraut, onion, prunes, wine, tomato paste, garlic, mushrooms, caraway, and marjoram. Bring to a boil over high heat, then reduce the heat to low and simmer for 1 3/4 hours.
3. Add the sausage and continue to cook over low heat for 45 minutes. Remove the sausage and cut it into slices, return it to the soup, and simmer while you prepare the roux.
4. Meanwhile, in a small skillet, make the paprika roux, called
5. . Melt the butter over medium heat, then stir in the flour and paprika to form a roux. Cook, stirring, for 1 minute, then add to the soup, and stir to blend. Serve hot.

ham hock, pork spareribs, water, sauerkraut, onion, prunes, white wine, tomato paste, garlic, porcini, caraway seeds, marjoram, unsalted butter, flour, hot paprika

Taken from www.seriouseats.com/recipes/2010/01/slovak-sauerkraut-soup-recipe.html (may not work)