3/4 lb. hamburger
3 tbsp. butter
1 stalk celery, finely chopped
2 1/2 size can sauerkraut, rinsed once, drained & finely chopped
2 onions, finely chopped
2 qt. beef stock
1 qt. water
1 sm. bay leaf
1 tsp. Worcestershire sauce
1/4 tsp. dill weed
1/4 tsp. pepper
2 tsp. salt
2 tbsp. sugar
Sour cream

1. Saute hamburger separately and drain off any fat.

2. Saute the vegetables (except sauerkraut) in butter until soft.

3. Blend the meat into the vegetables and add the stock, sauerkraut and water. Flavor with bay leaf, dill weed and pepper. Simmer for 45 minutes.

4. Put half of the soup, including half of the sauerkraut, through a food mill or a blender and return to pot.

5. Taste and add salt as needed. Add sugar. Serve with a dollop of sour cream on top.