4 1/2 c. water
4 med. potatoes, cubed
1/2 tsp. salt
16 oz. can sauerkraut
1/2 lb. Kielbasa, franks or knockwurst
Garlic, to taste
1 tbsp. dill weed
1/4 tsp. caraway seeds
1 c. sour cream
1 tbsp. flour

Cook potatoes in water, with salt, until tender. Add choice of meat, sliced sauerkraut (undrained), snipped with scissors, 1 medium onion, chopped, garlic, dill weed, caraway seeds; bring to boil. Combine sour cream and flour. Gradually add 1 cup of hot mixture to sour cream mixture. Return all to sauce pan. Heat through; do not boil. Season to taste. Salt and pepper. Makes 8 to 10 servings.