In Dutch oven bring water, potatoes and salt to a boil. Cook until potatoes are tender. Add sausage (cut in bite size pieces), undrained kraut, onion, garlic, dill and caraway, and bring to a boil and cook for 10 minutes on medium heat.

Combine the sour cream and flour in small bowl and add 1 cup of hot mixture; then return to pan and mix well. Heat, but don't boil. Season to taste with salt and pepper. Serve with "Seasoned Oyster Crackers".