Sauerkraut Soup

• 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

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

water, potatoes, sausage, sauerkraut, onion, clove garlic, dill weed, sour cream, salt, caraway seed, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=809792 (may not work)