Place potatoes, celery, onion & parsley in a 4-quart kettle & cover with water up to 3 inches from top of the kettle. Boil for about 1 hour until vegetables are done. Add Polish sausage & sour cream. Cook for 1 additional hour. Serves 6-8. This soup tastes best when eaten with rye bread. MRS DAVID J. (IRENE) BLACKBURN From the
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|Serving Size: 1 Serving (575g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 106 (26%)|
|Amt Per Serving||% DV|
|Total Fat 11.8g||16 %|
|Saturated Fat 6.7g||34 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 29.9mg||9 %|
|Sodium 104.4mg||4 %|
|Potassium 1802.4mg||47 %|
|Total Carbohydrate 68.2g||20 %|
|Dietary Fiber 9.3g||37 %|
|Sugars, other 58.9g|
|Protein 9.4g||13 %|
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Calories per serving: 406
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