1 lb. Navy beans
Salt to taste
Smoked sausage (kielbasa), sliced
1 lg. can sauerkraut
Flour and paprika for roux
1/2 pt. sour cream
1 c. milk

Wash and clean 1 pound of Navy beans. Cover generously with water, add salt, and cook slowly for several hours until beans are soft. About halfway through the cooking process, add sliced smoked sausage. When beans and sausage are cooked, add sauerkraut which has been squeezed dry and chopped. Cook for an additional 1/2 hour or more.

Add roux (flour and shortening cooked over a low flame until lightly brown) to which a tablespoon of paprika has been added just before removing from the flame. Remember, paprika burns easily so this should be done very quickly. Add enough water to the roux so that it will mix easily when added to the soup. Add milk and spoon in sour cream and serve.