Unicorn (Unicorn@Indenial.com)
Thu, 31 Dec 1998 08:38:12 -0500
Several readers wrote to tell me that the Buddha joke I relayed the
other day was incomplete, including one reader who identified herself
as a Buddhist. Here is the complete joke, which fortunately even
practicing Buddhists find amusing:
The sign on the hot dog truck said "Hot dogs, $1.00". The Buddha
says, "here's $20.00, make me one with everything". The hot dog
vendor hands him a hot dog and the Buddha says "Where is my change"
to which the vendor says "Change must come from within".
Today's recipe is traditionally considered a hangover cure, and is
served at the end of New Year's Eve parties in Hungary. I won't
attest to it's curative powers, as I'm more inclined to agree with
W.C. Fields when he said the "the only cure for a hangover is time",
but it's a wonderful soup none the less.
Hungarian Sauerkraut Soup
2 Tbs (30 ml) butter
1/2 lb (250 g) lean, boneless pork, cut
into 1/2 inch (1 cm) pieces
1 medium onion, chopped
2 tsp (10 ml) Hungarian sweet paprika
4 cups (1 L) water
Salt and freshly ground black pepper to taste
1 16 oz (450 g) sauerkraut, rinsed and drained
1/2 lb (250 g) Polish sausage, sliced
2 Tbs (30 ml) flour
2 Tbs (30 ml) water
Sour cream for garnish
Heat the butter in a large saucepan over moderate heat and brown the
pork. Add the onion and continue cooking for 5 minutes. Add the
paprika, water, salt, and pepper, and bring to a boil. Cover and
reduce the heat to a simmer. Cook for 1 1/'2 to 2 hours, until the
meat is tender. Add the sauerkraut and sausage and cook an additional
20 minutes. Combine the flour and water and mix well. Add to the
soup and stir until the soup is slightly thickened. Serve in
individual soup bowls with a dollop of sour cream. Serves 4 to 6.
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