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Slovak Sauerkraut Soup

4 1/2 c. water
4 med. potatoes, peeled & cubed
1/2 tsp. 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 tsp. caraway seed (or more to taste)
1 c. sour cream
1 T. flour

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.

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1 of 1 people found the following review helpful:
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John's Soup #1, January 10, 2005 - 12:14 AM
Reviewer: John Wagner from Portland, OR (USA)
I almost skipped this recipe because I didn't think kraut went with dill and sour cream! A 4 year old could make this one - so easy. And was it great!!! Just now, I was eating it cold too. DON'T MISS THIS ONE - ALL THE FLAVORS GO VERY WELL TOGETHER.

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