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60+ Minutes |
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Cooked by: Chef / Last Modified: 8/17/2008 / Number of Servings: 1 |
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Directions: 1. In large kettle bring water, potatoes, and 1/2 tsp salt to boiling; cook, covered, over med. heat till tender.
2. Add sausage, sauerkraut rinsed very well in cold water, onion, garlic, dill and caraway. Bring to boil.
3. In a small bowl mix sour cream and flour. Gradually stir in about 225 ml of the hot mixture; stir all into kettle. Blend well. Heat through, but do not boil. Season to taste with salt and pepper; add a few tsp of sugar to cut tartness. (Taste after each tsp of sugar is added. I think I used 5-6 but I'm not sure).
| Ingredients:
1 Liter(s) Water
4 medium Potatoes, peeled & cubed
1/2 Teaspoon(s) Salt
225 Gram(s) Smoked sausage links, cut
1 medium Onion, chopped
1 Clove garlic, minced
1 Tablespoon(s) Fresh dill, finely minced
1 Teaspoon(s) Dried dillweed
1/4 Teaspoon(s) Caraway seeds
225 Milliliter(s) Sour cream
1 Tablespoon(s) Flour
450 Gram(s) Can sauerkraut |
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