Feed a small army, makes a big pot of soup-approximately 8-10 L
900 g smoked bone in ham shank
150 g or (6) thick slices bacon, chopped
40 g butter
220 g onions (1 large), diced
5 tbsp paprika (i like a combination of 3tbsp hot, 1tbsp smoked hot, 1tbsp sweet paprika)
250 – 300 grams hungarian farmers sausage (available at: l & d meats, Guisachan Village, Kelowna)
2 l jar sauerkraut-reserve liquid
2 tbsp white vinegar
2 tbsp vegetable or meat stock paste or bouillon cube/packets
4 tbsp flour
180 gr sour cream (3/4 cup)
salt and pepper to taste
Day ahead: simmer ham shank in 3.5 L of water with 2 bay leaves until tender (about 2 hours), let cool, skim fat off top.
Day of: in large pot, melt ½ (20 g) the butter, add bacon and sweat onions
**Take off heat stir in 3 tbsp paprika with 2 tbsp water, stir until well combined.
Add sauerkraut, sauerkraut juice, vinegar and ham stock to produce an acidic stock.
Add vegetable/meat stock paste (or bouillon cubes).
Add diced spicy sausage and ham pieces from cooked ham shank.
Bring to boil, add in the last 2 tbsp of paprika, simmer for additional 45-60 min. stirring frequently and lovingly.
Melt remaining butter in a small saucepan, add flour to create a roux, constantly stirring until the flour foams and turns golden.
Blend the roux into the soup and stir well, cook 20-30 minutes let it thicken slightly.
Add a bit of soup mixture to the sour cream to temper it, stir and add back into the soup, let simmer 15 minutes, add salt, pepper if necessary. Serve with thick slices of hearty bread.
**Remove pot from the heat before adding paprika. Paprika has a high sugar content and therefore burns easily. It then takes on an unsightly brown appearance and bitter flavor.