Drunkard'S Soup

Directions

1. 1
   In large kettle saute bacon until crisp; set aside.
2. 2
   Pour off all but 2 tablespoons fat.
3. 3
   Add barley and saute until very lightly browned.
4. 4
   Add onion and continue to cook until onion is tender and barley is lightly browned.
5. 5
   Stir in flour, paprika and 1 cup beef stock.
6. 6
   Cook over low heat until most of liquid is absorbed.
7. 7
   Add rest of stock, sauerkraut, bacon (crumbled), salt and bay leaf and simmer for 1 1/2 hours.
8. 8
   Add sausage slices and cook for additional 20 minutes.
9. 9
   Garnish each bowl with sour cream.