Ingredients
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1 lb kielbasa, sliced 3/4-inch thick
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3 tablespoons butter
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2 garlic cloves, minced
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1 1/2 teaspoons paprika
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3/4 teaspoon dried dill or 3 teaspoons chopped fresh dill
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3/4 teaspoon caraway seed
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3/4 cup beef broth or 3/4 cup chicken broth
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3/4 cup water
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1/2 lb baby potatoes, halved
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1 1/2 lbs sauerkraut, drained (if it is very salty or sweet, rinse it well)
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1 cup sour cream
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3 medium onions, chopped
Instructions
- Melt the butter in a large, heavy soup pot. Add the onion, garlic and paprika, and saute until the onion is translucent and very soft, 5-7 minutes.
- Add the sausage and cook for a minute or two to begin rendering their fat. Add dill, caraway, broth, water and potatoes. Bring to a boil, reduce heat to a simmer, and cook 15 minutes.
- Add sauerkraut. Stir well, cover and simmer another 15 minutes.
- Add sour cream and stir until hot; do not let it boil.