Sauerkraut Soup - cooking recipe

Ingredients

4 1/2 c. water
4 medium potatoes, peeled and cubed
1/2 lb. smoked sausage (Polish or other), cut in small pieces
1 (16 oz.) can chopped sauerkraut
1 medium onion, chopped (1/2 c.)
1 clove garlic, minced
1/2 tsp. dried dill weed
1 c. sour cream
1/2 tsp. salt (optional)
1/4 tsp. caraway seed
1 Tbsp. plain flour

Preparation

In a Dutch oven bring water and potatoes to a boil and cook until tender.
Add sausage, kraut, onion, garlic, dill and caraway.
Return to boiling.
In a small bowl mix sour cream and flour.
Gradually stir about 1 cup of hot soup mixture into sour cream mixture.
Return all to saucepan.
Blend well.
Heat through, not necessary to boil.
Season with salt and pepper to taste.
If a less tart flavor is desired add a few teaspoons sugar.
Serve with dark bread or crackers.
Makes 8 to 10 cups.