Slovak sauerkraut soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | litre | Water |
| 4 | mediums | Potatoes -- peeled & cubed |
| ½ | teaspoon | Salt |
| 225 | grams | Smoked sausage links -- cut |
| Up | ||
| 1 | medium | Onion -- chopped |
| 1 | Clove garlic -- minced | |
| 1 | tablespoon | Fresh dill -- finely minced |
| Br or | ||
| 1 | teaspoon | Dried dillweed |
| ¼ | teaspoon | Caraway seeds (or more to |
| Taste) | ||
| 225 | millilitres | Sour cream |
| 1 | tablespoon | Flour |
| 450 | grams | Can sauerkraut |
| Sugar | ||
Directions
1. In large kettle bring water, potatoes, and ½ 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 each tsp of sugar is added. I think I used 5-6 but I'm not sure).
Difficulty : easy. Precision : measure ingredients.
Recipe By : Connie warren@...