Hungarian Egg Noodle, Sauerkraut, and Gypsy Bacon Soup

Brookelynne26's Note:

From: The Bacon Cookbook by James Villas

• Total Time: 1 hrs 15 mins
• Prep Time: 0 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 6

• ½ lb sliced hungarian gypsy bacon or ½ lb paprika bacon , cut into pieces
• 1 cup dried hungarian egg noodles
• 1 medium onion , chopped
• 1 small green bell pepper , seeded and chopped
• 1 garlic clove , chopped
• 1 ½ tablespoons all-purpose flour
• 1 ½ tablespoons sweet Hungarian paprika
• 4 cups beef broth
• 1 lb packaged sauerkraut , rinsed, drained, and finely chopped
• ½ teaspoon dried marjoram
• salt & freshly ground black pepper
• 4 cups water

Directions:

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. To serve, ladle the hot soup into heavy soup bowls.