Sauerkraut Soup - cooking recipe

Ingredients

4 1/2 c. water
4 potatoes, peeled and cubed
1/2 tsp. salt
1/2 lb. Polish sausage
16 oz. sauerkraut, drained
1 medium onion, chopped (1/2 c.)
1 clove garlic, minced
1 Tbsp. fresh or 1 tsp. dried dill weed
1/4 tsp. caraway seed
1 c. dairy sour cream
1 Tbsp. flour
fresh dill sprigs (optional)

Preparation

Boil potatoes in saltwater until tender.
Add sausage, sauerkraut, onion, garlic, dill weed and caraway seed and bring to a boil.
Combine sour cream, flour and dill sprigs and stir in slowly.
Heat through; do not boil.
Season with salt and pepper and sugar if too tart.
Serve with dark bread.
Makes 8 to 10 servings.