Title: Slovak Sauerkraut Soup
Categories: Sauces, And, Preserves
Yield: 1 Servings

1 l Water
4 md Potatoes -- peeled & cubed
1/2 ts Salt
225 g Smoked sausage links -- cut
Up
1 md Onion -- chopped
1 Clove garlic -- minced
1 tb Fresh dill -- finely minced
Br or
1 ts Dried dillweed
1/4 ts Caraway seeds (or more to
Taste)
225 ml Sour cream
1 tb Flour
450 g Can sauerkraut
Sugar

1. In large kettle bring water, potatoes, and 1/2 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 5-6 but
I'm
not sure).

Difficulty : easy. Precision : measure ingredients.

Posted to MC-Recipe 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