Uniworld Sauerkraut Soup

500  grams		pork hocks
600  grams		sauerkraut
8		cloves garlics
100  grams		prunes
2		hot sausages
8		peppercorns
8  dashes		allspice berries
4		bay leaves
300  mL		cream
2  tablespoons		flour
2  teaspoons		sweet paprika
2  tablespoons		butter
1  dash		salt
1  pinch		pepper
3-1/2  pints		Water

Tip: Click on the ingredient links to learn the nutritional information for all the Uniworld Sauerkraut Soup ingredients. The serving size for any ingredient in Uniworld Sauerkraut Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Wash hock, and then cook in 2 litres water for 20 minutes. Drain and squeeze moisture from sauerkraut, keeping liquid for later. Cut the cabbage and add to the meat. Add sliced onion, garlic,prunes, chopped sausage, spices and bay leaves. Simmer for about 2 hours. Remove meat and let cool.
Mix flour and cream. Melt butter in saucepan, add paprika. Add cream mixture and cook for 15-20 minutes. Cut the meat into bite-sized pieces and return to soup. Season with salt, pepper and retained sauerkraut liquid (to taste). Serve with fresh bread and a bit of dill.