3 slices bacon
1 small onion, chopped
1 tsp. Hungarian paprika
4 c. water
1 to 2 ham hocks
1 green pepper, chopped
1 tomato, cut up
1 (16 oz.) can sauerkraut, washed
1 tbsp. all-purpose flour
1/2 pt. sour cream
1/2 lb. Polish sausage

Brown bacon in a Dutch oven or a 3-quart pot with a tight-fitting lid. Remove bacon and brown onion in bacon drippings until transparent. Add paprika, water, ham hocks, green pepper and tomato to pot; cook 1 1/2 hours or until meat is tender. Add sauerkraut and cook 20 minutes (do not overcook). Combine flour and sour cream. Add to soup mixture along with sausage. Debone ham hocks and return meat to sop. Bring soup to a boil and serve with additional sour cream on the side, if desired.

Makes 4 to 6 servings.