NIGHT OWL SOUP
- 10-ounce piece of ham shank (you will reserve some of its cooking liquid from step 2, below)
- 4 cups plus 2 tablespoons water
- 2 tablespoons butter
- 1 large onion, chopped
- 2 teaspoons paprika
- 2 cups sauerkraut, soaked in 2 cups water and drained (reserving the liquid), rinsed, and chopped
- 4 to 6 cups Beef Stock
- 6 potatoes, peeled and diced
- 1 bay leaf
- Freshly grated black pepper to taste
- 1 cup sour cream
- 5 ounces spicy dried sausage, diced (the traditional Hungarian Debrecen sausage is best, but Polish sausage is a good substitute)
- Chopped fresh parsley, for garnish
Instructions:
TRADMONALLY SERVED IN Budapest and throughout Hungary after all-night parties to fend off next-day hangovers, this hearty soup is awfully good for a cozy winter dinner as
well.
- Three hours ahead, soak the ham shank in cold water, changing the water several times. Drain and scrub the shank to remove any impurities.
- Bring the 4 cups of water to a boil in a large soup pot over medium heat with the ham shank and let boil for at least 30 minutes. Let the meat cool in the broth, then cut it into small pieces, discarding the bone. Set the meat aside and reserve 1 cup of the broth, discarding the rest.
- Prep the remaining ingredients as directed in the recipe list.
- TO COOK
-  Melt the butter in a large soup pot over mediumlow heat, then add the onion and cook, stirring, until golden. Take the pan off the heat, add the paprika, and stir. Add the remaining 2 tablespoons of water and the drained sauerkraut, and put back on the heat, stirring.
- Pour in the reserved sauerkraut juice (add water to bring it up to 4 cups of liquid) and combined stocks, bring to a boil over high heat, and add the potatoes, bay leaf, pepper, and reserved meat pieces. Reduce the heat to low and simmer, partially covered, for 15 to 20 minutes, until the potatoes are tender. Remove the bay  leaf.
- Stir in the sour cream and diced sausage, and simmer for 5 minutes to heat through.
- TO SERVE
- Ladle the soup into generous bowls and garnish with parsley.