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, beff broth, sauerkraut, mushrooms, celery, tomatoes, paprika and caraway seed. Bring to boiling; reduce heat. Cover and simmer 45 mins. 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. Makes 6 servings. Agnes Hanno Pvmp45B
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|Serving Size: 1 Serving (1526g)|
|Recipe Makes: 6|
|Calories from Fat: 191 (57%)|
|Amt Per Serving||% DV|
|Total Fat 21.2g||28 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 40mg||12 %|
|Sodium 4711.5mg||162 %|
|Potassium 1264.1mg||33 %|
|Total Carbohydrate 13.4g||4 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 10.3g|
|Protein 23.6g||34 %|
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Calories per serving: 337
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