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KORHELYLEVES (Sauerkraut Soup), Hungarian
Place the sauerkraut in plenty of juice over the fire. Add fried bacon and slices of half-baked sausage and boil well. Brown a little flour in fat with chopped onions, add the above and boil once more. Mix in sour cream, and serve hot.
Contributed by Mrs. Maria St. Clair, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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