This is an amazing soup, something that even non-sauerkraut people will love. My husband, who says he dislikes sauerkraut, goes back for seconds every time.

This is another good offshore cruising recipe; you could substitute canned cream or evaporated milk for the sour cream.

1-1/2 lb sauerkraut
2-3 big potatoes, diced
1/2 C butter or margarine, unsalted
3 heaping T flour
1 C sour cream (can substitute milk or yogurt)
1 lb smoked sausage or kielbassa

Put sauerkraut into pot and cover generously with water. Dice potatoes in 1/2-inch pieces, add to pot, and cook until tender.

Meanwhile, melt butter in a small pot, add flour, and cook for 2-3 minutes, stirring constantly. Let this cool.

When the potatoes are done, very slowly and carefully add the flour mixture to the soup, stirring so it doesn’t lump up. Cut up the sausage and cook with the soup for 3-5 minutes, until the soup thickens. Stir in the sour cream, milk, or yogurt but do not bring it back to a boil.