4 1/2 c. water
4 med. to lg. potatoes, peeled, cubed
1/2 tsp. salt
3/4 to 1 lb. smoked sausage, sliced (like Kielbasa)
16 oz. can sauerkraut and juice
1 med. onion, chopped
1 clove garlic, minced very fine
1 tsp. dried dill weed
1/4 tsp. caraway seed
1 c. sour cream (or sour half & half) with 1 tbsp. flour

Boil water, salt and potatoes until tender. Add sausage, sauerkraut with juice, onion, garlic, dill and caraway seed. Bring to a boil. Combine flour with sour cream and gradually add 1 cup of hot soup to sour cream mix. Then add back into soup. Heat thoroughly but do NOT boil! Season with salt and pepper. Serve with good thick bread. When I make this soup I triple the recipe but not the salt. This soup also freezes nicely.