Title: Slovak Sauerkraut Soup
Categories: Sauce Preserve
Yield: 1 Servings

1	l	Water
4	md	Potatoes -- peeled & cubed
1/2	ts	Salt
225	g	Smoked sausage links -- cut
		Up
1	md	Onion -- chopped
1		Clove garlic -- minced
1	tb	Fresh dill -- finely minced
		Br or
1	ts	Dried dillweed
1/4	ts	Caraway seeds (or more to
		Taste)
225	ml	Sour cream
1	tb	Flour
450	g	Can
		Sugar
		Sauerkraut

1. In large kettle bring water, potatoes, and 1/2 tsp salt to boiling; cook, covered, over med. heat till tender.

2. Add sausage, sauerkraut rinsed very well in cold water, onion, garlic, dill and caraway. Bring to boil.

3. In a small bowl mix sour cream and flour. Gradually stir in about 225 ml 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 ea

Difficulty : easy. Precision : measure ingredients.

Recipe By : Connie warren@mdcbbs.com

Date: Sat, 13 Jul 1996 19:25:37 -0400

previous

next