Soup to Eat with a Fork

2 onions
3 Tbspn oil
1 small tin Sauerkraut (or shredded cabbage)
3&1/2 pints stock
4 frankfurts
2 Tbspn plain flour
1 carton sour cream
1 clove garlic crushed
12 oz stewing beef
1/2 tspn salt
4 oz bacon sliced
1 Tbspn paprika
4 Tbspn water

Method: Peel and slice onions and crush garlic. Heat oil in large saucepan, add onions and garlic and fry over moderate heat until golden. Cut beef into small cubes, add to pan and brown all over. Add drained Sauerkraut and salt to pan. Cover with the stock and simmer gently for 1 hour or until meat is tender.

Derind and roughly chop bacon, fry bacon in oil in frying pan until crisp, then add sliced frankfurts and paprika. Cook 5 mins then add to saucepan. Blend flour with cold water in bowl until smooth and then stir into soup mixture and cook further 5 mins. Stir in sour cream, adjust the seasoning and serve at once with French sticks or garlic bread.

Source: contributed by Gloria Wajwoda in Kelly's Cook Book. A New Collection of Favourite Recipes published by 'The Golden Girls' Port Lincoln Uniting Church 1997 (Adelaide: Queens Court Press, 1997), p.7.