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    You are in: Home / Recipes / Hungarian Egg Noodle, Sauerkraut, and Gypsy Bacon Soup Recipe
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    Hungarian Egg Noodle, Sauerkraut, and Gypsy Bacon Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    0 mins

    1 hrs 15 mins

    Brookelynne26's Note:

    From: The Bacon Cookbook by James Villas

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a heavy 6-quart pot, fry the bacon over moderate heat till almost crisp and drain on paper towels. Pour off all but about 2 tablespoons of fat from the pot, add the noodles, and stir till they begin to color, about 2 minutes. Add the onion, bell pepper, and garlic and stir till the vegetables soften and the noodles are golden, about 3 minutes. Sprinkle the flour and paprika over the top, stir, add 1 cup of the broth, and stir about 1 minute longer. Add the sauerkraut, bacon, marjoram, salt and pepper, the remaining broth, and the water, stir, and bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour.
    2. 2
      To serve, ladle the hot soup into heavy soup bowls.

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    Nutritional Facts for Hungarian Egg Noodle, Sauerkraut, and Gypsy Bacon Soup

    Serving Size: 1 (472 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 243.7
     
    Calories from Fat 163
    67%
    Total Fat 18.2 g
    28%
    Saturated Fat 5.8 g
    29%
    Cholesterol 31.5 mg
    10%
    Sodium 1203.4 mg
    50%
    Total Carbohydrate 13.0 g
    4%
    Dietary Fiber 3.2 g
    13%
    Sugars 2.7 g
    10%
    Protein 8.0 g
    16%

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