This is what the smoked ham hock and sausage in Slovakia looks like. You can probably use any kind of smoked ham or non-sweetened smoked pork as a substitute.

Add smoked ham, 2 liters water, bay leaf, pepper, allspice, caraway, and 1 tsp salt to a pot. Bring to a boil, turn heat to low, cover with lid and simmer for 30 minutes.

Meanwhile, slice onions thinly. In a separate frying pan, heat 1 Tablespoons oil and sauté onions until translucent, but not brown (about 5 minutes).

When onions are soft, mix in 2 tsp paprika and stir into onions. Remove from heat.

Add sauerkraut to the pot, with a little bit of the juice, after initial 30 minutes is up.

Next stir in the onions, mushrooms and garlic. Cover with lid and simmer for another 30 minutes.

Remove ham from soup. Cut meat from bone (if any) and cut off any of the thick pieces of skin. Chop up the meat into small pieces.

Return ham to pot and simmer another 20 minutes. If you have some red wine, add 1/2 cup or so to give the soup even more flavor!

Cut up the sausage and add it to the pot along with the vinegar, sugar and marjoram.

Cook for another 5-10 minutes. Add a little more vinegar, salt, pepper, and/or sugar to adjust to your taste. Serve with a dollop of sour cream or plain yogurt over top.