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SAUERKRAUT SOUP 
4 1/2 c. water
4 med. potatoes, peeled and cubed
1/2 tsp. salt
1 lb. Polish sausage or knockwurst
16 oz. sauerkraut
1 med. onion (1/3 c. chopped)
1 clove garlic minced (use more if you like)
1 tsp. dried dill weed
1 tsp. (or less) caraway seed
1 c. dairy sour cream
1 tbsp. flour

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".

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