| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Slovak | Sauces, And, Preserves | 1 | Servings |
INGREDIENTS
| 1 | l | Water |
| 4 | md | Potatoes — peeled & cubed |
| 1/2 | ts | Salt |
| 225 | g | Smoked sausage links — cut |
| Up | ||
| 1 | md | Onion — chopped |
| 1 | Clove garlic — minced | |
| 1 | tb | Fresh dill — finely minced |
| Br or | ||
| 1 | ts | Dried dillweed |
| 1/4 | ts | Caraway seeds (or more to |
| Taste) | ||
| 225 | ml | Sour cream |
| 1 | tb | Flour |
| 450 | g | Can sauerkraut |
| Sugar |
INSTRUCTIONS
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). Difficulty : easy. Precision : measure ingredients. Posted to MC-Recipe Digest V1 #151 Date: Sat, 13 Jul 1996 19:52:47 -0400 From: [email protected] (The Meades) Recipe By : Connie [email protected]
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