|Getting ready to watch the Royal Wedding, 2012|
My sister and I are especially close. Unfortunately, we don't get to hang out together much, but when we do, it's a rare occasion when we aren't laughing so hard that our sides hurt. If it's making up silly dance routines to Big Band hits, playing dress-up like ten year old girls, or pretending to be fashion critics at the mall, we are laughing. It's this part of our relationship that I miss on a daily basis.
I make sock creatures. They are all hand stitched and named. It's kind of an obsession. I also make sock monkeys and monsters.
This is one of my favorite soups. It's a family recipe. Hope you enjoy!
4 Potatoes, Cubed
8 Cups of Salted Water
1 lb. Smoked Kielbasa Sausage, Cubed
1 Tbs. Caraway Seed
2 Cans Sauerkraut, drained and rinsed
1 Pt. Sour Cream, with 2 Tsp reserved
1 Tbs. Flour
Salt and Pepper to Taste
- Bring water to a boil in a large pot.
- Boil potatoes for 10 minutes.
- Reduce heat and add the kielbasa, sauerkraut, salt, pepper, and caraway seed.
- Allow soup to cook at a gentle boil for 20 minutes.
- Slowly add sour cream, and stir regularly until mixed. (Keep 2 Tsp. reserved).
- Mix flour and reserved sour cream until it becomes a paste.
- Slowly add flour/sour cream mixture to the soup, stirring constantly until dissolved.
- Simmer for another 5-10 minutes.
- Serve hot with slices of rye or pumpernickel bread.