Hangover Soup

In a Dutch oven over medium-high heat, brown bacon until fat is rendered. Remove bacon with a slotted utensil and reserve for another use.

Add onion to bacon drippings and saute until translucent (about 5 minutes). Add paprika, the water, ham hock, pepper, and tomato. Cover, bring to a boil, reduce heat, and simmer until meat is tender (about 1 1/2 hours).

Drain sauerkraut and turn into a colander. Rinse briefly under cold water and drain again. Put sauerkraut in a Dutch oven and simmer 20 minutes; do not overcook.

Remove ham hock from pot. Pull meat from bones and return meat to pot.

In a small bowl, stir together flour and the sour cream. Add to soup mixture along with sausage. Reheat to serving temperature, stirring; do not boil.

To serve, ladle into soup bowls and serve immediately. Pass a bowl of sour cream.