Sauerkraut Soup

2012-09-24
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  • Cook Time : 0m
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Ingredients

  • 4 ½ CUPS WATER
  • ½ TSP SALT
  • 1 (16)OZ CAN OF SAUERKRAUT, UNDRAINED
  • 1 GARLIC CLOVE, MINCED
  • 1 TSP FRESH DILL OR ¼ TSP CARAWAY SEED
  • 1 TBSP FLOUR
  • 4 MED POTATOES, PEELED, CUBED
  • ½ LB SMOKED OR POLISH SAUSAGE, CUT TO BITE SIZE PIECES
  • ½ CUP CHOPPED ONIONS
  • 1 TSP DILL SEED
  • 1 CUP SOUR CREAM
  • SALT & PEPPER TO TASTE

Method

Step 1

IN A DUTCH OVEN, BRING WATER, POTATOES AND ½ TEASPON OF SALT TO A BOIL, COOK COVERED OVER MED HEAT UNTIL TENDER. ADD SAUSAGE, SAUERKRAUT, ONION, GARLIC, DILL SEED, AND DILL. BRING TO A BOIL. IN A SMALL BOWL COMBINE SOUR CREAM AND FLOUR. GRADUALLY STIR ABOUT ONE CUP OF THE HOT SOUP MIXTURE INTO THE SOUR CREAM MIXTURE. RETURN ALL TO THE DUTCH OVEN. BLEND WELL AND HEAT THROUGH BUT NOT TO A BOIL. ADD SALT AND PEPPER. NOTE IF THICKER SOUP IS DESIRED, MASH THE POTATOES. IF TOO SOUR FOR YOUR TASTE, ADD SOME SUGAR

Step 2

IN A SMALL BOWL COMBINE SOUR CREAM AND FLOUR. GRADUALLY STIR ABOUT ONE CUP OF THE HOT SOUP MIXTURE INTO THE SOUR CREAM MIXTURE. RETURN ALL TO THE DUTCH OVEN. BLEND WELL AND HEAT THROUGH BUT NOT TO A BOIL. ADD SALT AND PEPPER. NOTE IF THICKER SOUP IS DESIRED, MASH THE POTATOES. IF TOO SOUR FOR YOUR TASTE, ADD SOME SUGAR.

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