Hungarian Egg Noodle, Sauerkraut, and Gypsy Bacon Soup

Ingredients

• 1/2 lb sliced hungarian gypsy bacon or 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 1/2 tablespoons all-purpose flour
• 1 1/2 tablespoons sweet Hungarian paprika
• 4 cups beef broth
• 1 lb packaged sauerkraut, rinsed, drained, and finely chopped
• 1/2 teaspoon dried marjoram
• salt & freshly ground black pepper
• 4 cups water

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.