Loretta’s recipe.

• 1 Ib. sauerkraut, washed
• 1 Ib. ham hock or knackwurst
• 1/2 tsp. peppercorns
• 1 Bay leaf
• 4 T mushrooms, dried
• 1 onion, chopped
• 4 T flour
• 1 t paprika
• 1/2 t caraway
• 4 cups water
• 1 lb. chorizo or kielbasa
• 1 cup sour cream
• salt and vinegar to taste

Simmer sauerkraut, ham hock, peppercorns, bay leaf and mushrooms in water, covered, for 1 hour. Fry onion, stir in flour and cook 2 minutes without letting brown.

Take off heat. Add paprika, caraway. Return to heat. Mix with a little broth and then add to soup, Add chorizo and cook 15 minutes. Skim fat off. Add sour cream, salt and vinegar to taste.