Monday, October 24, 2011
1 medium onion chopped
1 lb. sausage
4 1/2 c. water
4 medium potatoes, peeled and cubed
1/2 t. salt
1 t. dill seed
1/4 t. caraway seed
16 oz. can sauerkraut, undrained
1 c. sour cream (use more for creamier soup)
1 T. flour
salt and pepper
Saute onion in a little butter, then add sausage and continue sauteing several minutes.
Add water, potatoes, and salt; bring to a boil.
Add dill and caraway seeds; cook until potatoes are tender.
Add undrained sauerkraut; bring to a boil.
In a small bowl, combine sour cream and flour.
Gradually add about 1 cup of hot soup ( try to get just the liquid) into sour cream/flour mixture.
Return to pot of soup; blend well.
Heat through but do not boil.
Season to taste with salt and pepper.
Rye bread goes well with this soup and adds to the truly delicious German flavor. Hubby declares this one a keeper but you must like sauerkraut, The flavor is strong.
If you like this blog, please look for my other blogs: Thyme for Herbs--