Sauerkraut And Sausage Paprikash

• 1 lb kielbasa, sliced 3/4-inch thick
• 3 tablespoons butter
• 3 medium onions, chopped
• 2 garlic cloves, minced
• 1 1/2 teaspoons paprika
• 3/4 teaspoon dried dill or 3 teaspoons chopped fresh dill
• 3/4 teaspoon caraway seed
• 3/4 cup beef broth or 3/4 cup chicken broth
• 3/4 cup water
• 1/2 lb baby potatoes, halved
• 1 1/2 lbs sauerkraut, drained (if it is very salty or sweet, rinse it well)
• 1 cup sour cream

1. Melt the butter in a large, heavy soup pot. Add the onion, garlic and paprika, and saute until the onion is translucent and very soft, 5-7 minutes.
2. Add the sausage and cook for a minute or two to begin rendering their fat. Add dill, caraway, broth, water and potatoes. Bring to a boil, reduce heat to a simmer, and cook 15 minutes.
3. Add sauerkraut. Stir well, cover and simmer another 15 minutes.
4. Add sour cream and stir until hot; do not let it boil.

kielbasa, butter, onions, garlic, paprika, dill, caraway seed, beef broth, water, baby potatoes, sauerkraut, sour cream

Taken from www.food.com/recipe/sauerkraut-and-sausage-paprikash-367279 (may not work)