Hangover Soup

Directions

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, beef broth, sauerkraut, mushrooms, celery, tomatoes, paprika and caraway seed.

Bring to boiling; reduce heat.

Cover and simmer 45 minutes. 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.