-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