Slovak Sauerkraut Soup
Ingredients
- 4 1/2 c. water
- 4 med. potatoes, peeled & cubed
- 1/2 teaspoon salt
- 1/2 lb. smoked sausage links, cut up
- 1 med. onion, chopped
- 1 clove garlic, minced
- 1 T. fresh dill, finely minced, or 1 tsp. dried dillweed
- 1/4 teaspoon caraway seed (or more to taste)
- 1 c. sour cream
- 1 T. flour
Instructions
In large kettle bring water, potatoes, and 1/2 tsp salt to boiling, cook, covered, over med. heat till tender. Add sausage, a 16 oz. can of sauerkraut rinsed very well in cold water, onion, garlic, dill and caraway. Bring to boil. In a small bowl mix sour cream and flour. Gradually stir in about 1 cup 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 or 6 but I'm not sure.
