CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Grains, Dairy |
Dutch |
Soups, Ethnic |
6 |
Servings |
INGREDIENTS
|
|
-AGNUS HANNO PVMP45B |
1/2 |
lb |
Polish sausage; thinly slice |
2 |
|
Slices bacon |
1 |
|
Onion; chopped |
1 |
|
Green pepper; chopped |
4 |
c |
Beef broth |
1 |
cn |
16-ounce sauerkraut; rinsed; |
1 |
c |
Sliced fresh mushrooms |
2 |
|
Stalks celery; sliced |
2 |
|
Tomatoes; chopped |
2 |
ts |
Paprika |
1 |
ts |
Caraway seed |
1/2 |
c |
Sour cream |
2 |
tb |
Flour |
INSTRUCTIONS
In Dutch oven; cook sausage and bacon until sausage is brown and bacon is
crisp. Remove sausage and bacon, and drain; reserve drippings. Crumble
bacon. To drippings add onion and green pepper; cook until tender but not
brown. Drain off fat. Stir in cooked sausage and bacon, beff broth,
sauerkraut, mushrooms, celery, tomatoes, paprika and caraway seed. Bring to
boiling; reduce heat. Cover and simmer 45 mins. Meanwhile, combine sour
cream and flour. Gradually stir about 1 cup of the hot soup into sour
cream mixture. Return all to Dutch oven. Cook and stir until thickened and
bubbly. Cook and stir 1 min. more. Makes 6 servings. Agnes Hanno Pvmp45B
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