(this soup should be kind of sour
in taste...but it does help to settle the stomach of a hangover)
1 lb. smoked meat
1 1/4 lb. saurkraut
1 1/2 cup sour cream
1 heaping tbs. flour
1 small stick smoked and spiced sausage
1 bay leaf
Cook the smoked meat in about 1 1/2 quarts of water. When about halfway cooked ad the bay leaf and the cabbage. (if the cabbage is too sour or salty you can rinse it in water first) When the cabbage is almost done, add the smoked sausage cut into rings and simmer till done. Combine the flour and 2-3 tbsp of sour cream until smooth then add to soup to thicken it. Season a bit more with pepper and salt to taste, and a dash of lemon juice if not sour enough. Bring to boil again and add the rest of the sour cream.
There is another thicker version of this soup known as "Székely káposzta"... Székely being a tribe of the Transylvanians, formerly eastern Hungary (now part of Romania) and káposzta the word for "cabbage." In the Székely version...it's basically allowed to become thicker and has a dash of paprika added for color as well as the meat often being bigger chunks of meat like ham hocks or ribs.