Sauerkraut Soup

1 large carrot, diced

1 onion, diced

2 ribs celery, diced

2 -3 potatoes, peeled and diced

3 cups chicken broth, canned or homemade

 Cook till the vegetables are tender.

Add 8-12 oz. package kielbasa, diced or cut into thin slices

1 cup sauerkraut rinsed and drained.

Let simmer a few minutes to meld flavors.

Remove some of the hot broth (about 1/2 cup) and stir it into 1-1-1/2 cups sour cream to temper it against curdling.

Whisk in to your soup. Taste for salt as the sausage and sauerkraut may have enough salt. Add a sprinkle of black pepper.

If the soup is not as thick as you like it make a slurry of a tablespoon cornstarch in a little cold water to form a slurry and stir in.

Can add a sprinkle of paprika in each bowl as you serve for color but not necessary. I like to serve with a crusty rye bread