This filling, warming soup may be served as a main dish with crusty rye bread. Alternatively, it may be served with dumplings.
1 oz. butter
1 tablespoon paprika
1 tablespoon flour
1/2′ pints water
1 teaspoon salt
2 teaspoon black pepper l-½ lb. canned sauerkraut, drained 1 lb. smoked sausage, thickly sliced 5 fl. oz. sour cream
In a large saucepan, melt the butter over moderate heat. With a wooden spoon, stir in the paprika and flour. Continue cooking, stirring constantly, for 2 minutes.
Remove the pan from the heat and gradually stir in the water. Return the pan to the heat and bring to the boil, stirring constantly.
Add the salt, pepper, sauerkraut and sausage.
Cover the pan, reduce the heat to low and simmer for 30 minutes.
Remove the pan from the heat and pour the soup into a warmed soup tureen. Stir in the sour cream and serve at once.