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This is what the smoked ham hock and sausage in Slovakia looks like.
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You can probably use any kind of smoked ham or non-sweetened smoked pork (maybe even smoked bacon?)
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as a substitute.
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Add smoked ham, 800 ml (3.5 US cups) water, bay leaf, pepper, allspice, and 1/2 tsp salt to a pot.
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Bring to a boil, turn heat to low, cover with lid and simmer for 30 minutes.
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Meanwhile, slice onions thinly.
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In a separate frying pan, heat 1-2 Tablespoons oil and saute onions until translucent, but not brown (about 5 minutes).
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When onions are soft, mix in 2 tsp paprika and stir into onions.
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Remove from heat.
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Add sauerkraut to the pot, with a little bit of the juice, after initial 30 minutes is up.
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Next stir in the onions, mushrooms and garlic.
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Cover with lid and simmer for another 30 minutes.
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Remove ham from soup.
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Cut meat from bone (if any) and cut off any of the thick pieces of skin.
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Chop up the meat into small pieces.
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Return ham to pot and simmer another 20 minutes.
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If you have some red wine, add 1/2 cup or so to give the soup even more flavor!
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Cut up the sausage and add it to the pot along with the vinegar, sugar and marjoram (or other herbs like herbes de Provence, thyme, etc.
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).
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Cook for another 5-10 minutes.
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Add a little more vinegar, salt, pepper, and/or sugar to adjust to your taste.
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Serve with a dollop of sour cream, plain yogurt, etc.
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over top.
