Yield: 6 servings
|\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|
|1 teaspoon||Caraway seed|
|½ cup||Sour cream|
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