Page 9 - AM holiday recipes_2021_sm

large can or jar sauerkraut (don’t drain) Put sauerkraut in a large pot with hamhocks, stir, and
2 - 3 hamhocks (mostly for flavor) cover with water. Put in all spices and bring to a boil.Turn
down heat, add coarsely chopped onion and garlic, and
smoked sausage (if you want more meat and taste)
simmer for an hour or so.
1 teaspoon caraway seed Take out hamhocks and pick the meat off the bone
1 bay leaf and skin, put the meat back (give the rest to a dog), add

1 tablespoon peppercorns sausage, and simmer more.

2 medium size onions Peel potatoes and cut in cubes; add to soup.
plenty of garlic Ten minutes later, it’s time to taste and add what you

paprika (preferably Hungarian-hot) think is missing. If it’s not sour enough, a splash of plain

2 - 3 medium-size potatoes vinegar is good; if it’s too sour, a bit of sugar will do the
trick. Simmer until everything is done. Remember: it
tastes better when reheated, so make it a day before
(don’t refrigerate before the first reheat).

Note: stir every 10-15 mins.

For Christmas Eve every year my family does a Slovakian dinner with fried fish (or chicken),
Sauerkraut soup, and potato salad. This was a highlight for my brother and I since we opened
presents on Christmas Eve, so dinner was the final hurdle to cross before gifts. We love this meal,
though I’ve found in introducing it to newcomers, it can be an acquired taste.
I’d recommend acquiring it!
~ David Janec