Title: Slovak sauerkraut soup
 Categories: Sauces, Preserves
      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 sauerkraut
           Sugar
 
  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 each tsp of sugar is
  added. I think I used 5-6 but I'm not sure).
  
  Difficulty    : easy. Precision
  : measure ingredients.