Ingredients
| 4 Cup | chicken broth |
| 1/4 Cup | chopped onion |
| 2 | garlic cloves, chopped |
| 1 Pound | sausage, browned and drained |
| 4 | potatoes, peeled and cubed |
| 2 Teaspoon | dill weed |
| salt and pepper | |
| 1 Tablespoon | flour |
| 1 Cup | sour cream |
| 1 Can | (16 ounces) sauerkraut |
Instructions
Boil potatoes in chicken broth. Stir the onion, garlic, sausage, sauerkraut and dill weed into the cooked potatoes and broth. Season to taste with salt and pepper. Simmer 15 minutes. Mix flour with sour cream. Stir 1/2 cup hot soup into the sour cream mixture, and then add the mixture back into the rest of the soup. Heat through, but do not boil.
