Prep Time:
15 mins
Cook Time:
2 hrs 5 mins
Total Time:
2 hrs 20 mins
Servings:
10
Ingredients
Directions
Combine broth, sauerkraut, dried mushrooms, peppercorns, bay leaves, and salt in a large stockpot over medium heat; bring to a boil. Add whole sausage links and ham slice; simmer for 1 hour. Add prunes and continue to simmer for 30 minutes.
Transfer sausage and ham to a plate. Remove and discard bay leaves.
Heat oil in a large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Sprinkle flour and paprika over onion; cook and stir for 1 minute. Gradually add water and stir with a fork until no lumps remain. Bring to a boil, then cook until thickened, 3 to 5 minutes.
Meanwhile, cut sausage and ham into cubes.
Pour thickened liquid into the stockpot, then stir in sausage and ham. Bring to a boil, then reduce the heat and simmer for 10 minutes.
Ladle into bowls and top each with a dollop of sour cream.
Nutrition Facts (per serving)
| 386 | Calories |
| 27g | Fat |
| 21g | Carbs |
| 16g | Protein |
