It is a Hungarian tradition to have sauerkraut soup on New Years Day.


  • 3 slices bacon
  • 1 small onion chopped
  • 1 teaspoon paprika
  • 4 cups water
  • 1 green pepper seeded, deribbed, and sliced
  • 16 ounces sauerkraut
  • 1 tablespoon flour
  • 1 cup sour cream, plus sour cream for accompaniment
  • 1/2 pound spicy smoked sausage thinly sliced


  • In a heavy sauce pan over medium-high heat, brown bacon and onion and saute until translucent (about 5 minutes)
  • Add paprika, the water, and green pepper.
  • Drain sauerkraut and turn into a colander.
  • Run briefly under cold water and drain again.
  • Move sauerkraut to Dutch oven and simmer 20 minutes (do not overcook)
  • In a small bowl stir together flour and the 1 cup sour cream.
  • Add to soup mixture along with sausage. Reheat to serving temperature while stirring (do not boil)
  • To serve, ladle into soup bowls and serve immediately.
  • Pass a bowl of sour cream.



34 44th St SE
Kentwood, MI 49548