- 3 quarts chicken stock or low-sodium broth
- One 25-ounce jar of sauerkraut with brine
- 1/2 pound shiitake mushrooms, stems discarded and caps sliced
- 1/2 cup chopped pitted prunes
- 1 medium leek, white and light green parts only, finely diced
- 1 onion, finely diced
- 2 Hungarian wax peppers—halved, seeded and thinly sliced
- 6 garlic cloves, thinly sliced
- 2 serrano chiles, seeded and thinly sliced
- Kosher salt
- Freshly ground black pepper
- Four 10-ounce duck legs, skin and excess fat removed
- 3/4 pound Gyulai sausage, cut crosswise into 1/4-inch slices (see Note)
- 4 large tomatoes, diced
- Mashed potatoes, for serving
How to make this recipe
In a large pot, combine the stock with the sauerkraut and its brine. Stir in the mushrooms, prunes, leek, onion, wax peppers, garlic, serrano chiles and a generous pinch each of salt and pepper. Add the duck legs and sausage and bring to a boil. Simmer over moderately low heat until the duck is tender, about 1 hour.
Remove the soup from the heat and stir in the tomatoes. Cover and let stand until the tomatoes are softened, about 30 minutes. Bring the soup back to a simmer and season with salt and pepper. Serve over mashed potatoes.
The soup can be refrigerated for up to 4 days. Reheat gently before serving.
Gyulai, a Hungarian smoked sausage, is available at Hungarian butchers and amazon.com. Spanish chorizo will also work in this recipe.
Dry, malty English bitter beer: Fuller’s ESB