Drunkard'S Soup - cooking recipe

Ingredients

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

Preparation

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