Simple Drunkard's Soup with Smoked Pork Hock

Steps

• 1
  The smoked pork hock can be cooked the day before. To do this, put it to boil in the broth with bay leaves and an onion, but do not salt it. If the broth doesn't cover it, add a little water.
• 2
  Once cooked, let it cool in the broth, then cut it into bite-sized pieces.
• 3
  For the roux, heat the tablespoon of fat and fry the sausage slices in it a little, then remove them.
• 4
  Add the tablespoon of flour to the remaining fat and sauté thoroughly until it gets a little color. Then add the crushed garlic and sauté it a little as well.
• 5
  Then, remove from the heat and slowly add the broth, stirring constantly to prevent lumps. Once all the broth has been added, add the slightly chopped sauerkraut and the pearl barley. When they are cooked, return the diced pork hock to the broth, season if necessary, then serve with freshly chopped parsley, the fried sausage slices, fresh bread, and sour cream to taste.
• 6
  You can omit the roux, in which case the soup will be slightly thinner. It's also excellent with beans or lentils instead of pearl barley.