-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 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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