Utterly Wonderful ..... AFTER adjusting seasonings with sugar, salt, pepper, and since I oopsed with too much sugar, a touch more kraut brine...., AND AFTER succumbing to the omnivore in our family and thereby adding half a pound of smoked turkey sausage per recipe (we used a whole pound since we doubled the recipe). The sausage was sliced about 1/4" thick and each slice cut in quarters. The small'sh bits then did not at any time overpower the soup, but merely complimented it tremendously well. Tried making this in the crockpot, and still tasted wonderful except that we didn't get the soup to thicken. We had tried stirring the flour into the sour cream right after putting the other ingredients into the crock pot, then storing both together in a saucepan in the fridge. Shortly before serving, we added some broth to the sour cream mixture, brought it to a boil and it was as thick as could be until we stirred it into the soup. The soup remained completely unthickened, but the sour cream was a nice touch anyway. Will likely try a non-dairy variety next time (used low fat sour cream this time). Served with blinis and smoked salmon. Leftovers were nice to have around, so we were glad to have doubled the recipe. --- Next time will possibly leave thin, cook on the stove top, transfer to the stovetop to thicken, will add extra potatoes at the beginning in order to blend in some of them, or will simply add some instant potato flakes at the end to thicken slightly.

I wasn't so sure about this on my first bowl, fresh out of the pot. But honestly, the longer it has sat in my fridge, the better it is tasting (flavors are melding, perhaps?) and now I really like it. I made a couple minor changes: used all purpose instread of red potatoes, regular instead of whole wheat flour, and about a tablespoon of dried dill instead of fresh.

I made this tonight and definitely overate as I had 2 bowls. I find this a truely addictive soup. I do not think that it would be the same with canned beans so would recommend that if fresh is not available use frozen but I think fresh is best. Thank you for the recipe, this will be a new go to comfort soup.

Printed this recipe out last winter in anticipation of fresh green beans from the garden. Why did I wait so long??? Made last night (after picking 8 oz. of beans in 100 degree sun) and followed the directions to the T (very unusual for me). This needs absolutely no changes. Hubby and I both loved and will add to our regular rotaton with emphasis on these summer beans.

This was a great weeknight meal. I added any leftover veggies I had in the fridge! A carrot and a bit of celery. I didn't have saurkraut or dill, but it was great without it! Add the sour cream and flour seperatly! And add more water/broth.

Excellent soup. Proportions were perfect for may palate in any case. Tangy and very savory. Would go well with perhaps a poached fish lightly garnished.

I would not make this again. I don't even have recommendations on improving it. Just make a different soup.

I made it exactly like the recipe and found this soup to be too tangy. I guess it was the sauerkraut. I will not be making it again.

I love to try new things so I thought why not give this recipe a try? It smelled delicious and looked delicious but I just was not a fan at all. I know for a fact when my husband gets home he is not going to be happy with it either. I have two boys who aren't picky eaters and they disliked it as well. I do want to thank you for sharing your recipe though. I'm glad so many others enjoyed it but def is something I will not make again.

My husband and I absolutely loved this soup - It's my new favourite soup!! I've made it twice so far, exactly as stated, and we both went back for seconds! I made sure to get fresh green beans and chop them up - Not sure how canned or frozen would taste.