Yield: 6 servings
| Measure | Ingredient |
|---|---|
| \N \N | -AGNUS HANNO PVMP45B |
| ½ pounds | Polish sausage; thinly slice |
| 2 \N | Slices bacon |
| 1 \N | Onion; chopped |
| 1 \N | Green pepper; chopped |
| 4 cups | Beef broth |
| 1 can | 16-ounce sauerkraut; rinsed; |
| 1 cup | Sliced fresh mushrooms |
| 2 \N | Stalks celery; sliced |
| 2 \N | Tomatoes; chopped |
| 2 teaspoons | Paprika |
| 1 teaspoon | Caraway seed |
| ½ cup | Sour cream |
| 2 tablespoons | Flour |
In Dutch oven; cook sausage and bacon until sausage is brown and bacon is crisp. Remove sausage and bacon, and drain; reserve drippings. Crumble bacon. To drippings add onion and green pepper; cook until tender but not brown. Drain off fat. Stir in cooked sausage and bacon, beff broth, sauerkraut, mushrooms, celery, tomatoes, paprika and caraway seed. Bring to boiling; reduce heat.
Cover and simmer 45 mins. Meanwhile, combine sour cream and flour.
Gradually stir about 1 cup of the hot soup into sour cream mixture.
Return all to Dutch oven. Cook and stir until thickened and bubbly.
Cook and stir 1 min. more. Makes 6 servings. Agnes Hanno Pvmp45B