Recipe - Slovak Sauerkraut Soup

1 l Water
4 md Potatoes peeled & cubed
One half teaspoon Salt
225 g Smoked sausage links cut
Up
1 md Onion chopped
1 Clove garlic minced
1 tablespoon Fresh dill finely minced
Br or
1 teaspoon Dried dillweed
One fourth teaspoon Caraway seeds (or more to
Taste)
225 ml Sour cream
1 tablespoon Flour
450 g Can sauerkraut
Sugar

1. In large kettle bring water, potatoes, and One half tsp salt to boiling;
cook,
covered, over med. heat till tender.

2. Add sausage, sauerkraut rinsed very well in cold water, onion, garlic,
dill and caraway. Bring to boil.

3. In a small bowl mix sour cream and flour. Gradually stir in about 225
ml
of the hot mixture; stir all into kettle. Blend well. Heat through, but do
not
boil. Season to taste with salt and pepper; add a few tsp of sugar to cut
tartness. (Taste after each tsp of sugar is added. I think I used 56 but
I'm
not sure).

Difficulty : easy. Precision : measure ingredients.

Posted to MCRecipe Digest V1 #151

Date: Sat, 13 Jul 1996 19:52:47 0400

From: kmeade@ids2.idsonline.com (The Meades)

Recipe By : Connie warren@mdcbbs.com