-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