Instructions: In Dutch oven, cook sausage and bacon until sausage is brown and bacon crisp. Remove sausage and bacon, and drain; reserve drippings. Crumble bacon. To drippings add onion and green pepper and cook until tender and brown. Drain off fat. Stir in cooked sausage and bacon, 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 hot soup into sour cream mixture. Return all to Dutch oven. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.

Makes 6 servings.

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