| 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: kmeade@ids2.idsonline.com (The Meades)
Recipe By : Connie warren@mdcbbs.com
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