Cook the Book: Slovak Sauerkraut Soup

Place the ham hock and the spareribs in a large pot and cover with the water. Bring to a boil over high heat, then reduce the heat to low and cook, skimming the surface of foam and adding water if it is evaporating, until the meat can fall off the bone, about 3 hours.

Remove the meat from the pot and dice, discarding the bones and fat.

Return the meat to the pot and add the sauerkraut, onion, prunes, wine, tomato paste, garlic, mushrooms, caraway, and marjoram. Bring to a boil over high heat, then reduce the heat to low and simmer for 1 3/4 hours.

Add the sausage and continue to cook over low heat for 45 minutes.

Remove the sausage and cut it into slices, return it to the soup, and simmer while you prepare the roux.

Meanwhile, in a small skillet, make the paprika roux, called zaprazka. Melt the butter over medium heat, then stir in the flour and paprika to form a roux. Cook, stirring, for 1 minute, then add to the soup, and stir to blend.

Serve hot.