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Sauerkraut Soup

Contributed by: Leo DeRungs, an ECE member from Willow River, MN

4 ½ c. water
½ lb. smoked sausage links, sliced
1 medium onion, chopped
1 ½ c. sour cream 
½ tsp. caraway seeds
1 garlic clove, minced
4 medium potatoes, cubed
1 (16 oz.) can sauerkraut
1-2 tsp. dried dill weed
½ tsp. salt
1 T. flour
Salt and pepper to taste
1 (4 oz.) can sliced mushrooms (optional)
Sugar if too tart (optional)

Boil potatoes in water with salt until tender. Add sliced sausage, sauerkraut (drained if you prefer), onion, garlic, dill and caraway. Bring to a boil.

In a separate bowl, combine sour cream and flour. Stir in 1 cup of hot soup mixture then add all back into soup and mix well.

Heat thoroughly but do not boil. Add optional mushrooms and salt and pepper to taste. Add sugar 1 teaspoon at a time if too tart. Yields 8 servings.

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