10-12 lg. potatoes, peeled and sliced
1 to 1 1/2 lb. kielbasa, cut into bite-size pieces
1 sm. onion, finely diced
Oil
Paprika
1 (16 oz.) container sour cream
Water
Flour

In a 6-quart or larger pot, simmer onion in oil; cover with paprika. Add potatoes and add enough water to cover; simmer until potatoes are tender. Reduce heat and add kielbasa.

On a dinner plate, mix enough flour and water together to form a dough (dough should not be too sticky); cut dough into 1-inch slices and drop into soup. "Canadles" (dough slices) will be done when they rise to surface. Remove soup from heat and allow to come to room temperature.

Once at room temperature, add sour cream. Mix well. Great soup especially when served with rye bread!