1 medium onion chopped
Butter
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 add to the a truly delicious German flavor.
If you like this blog, please look for my other blogs: Thyme for Herbs--
1 medium onion chopped
Butter
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 add to the a truly delicious German flavor.
If you like this blog, please look for my other blogs: Thyme for Herbs--