Sauerkraut Soup


½ pound of sauerkraut
½ pound of potatoes
1½ pints of beef stock
½ teaspoon caraway seed
1½ tablespoons flour
salt, to taste
1 egg yolk (or 1 whole egg)
1 cup cream
pepper, to taste
a little lemon juice

Rinse and drain the sauerkraut and chop. Peel and dice the potatoes. Boil the vegetables and seasonings until the potatoes are tender. Blend the flour in a little stock or water and use to thicken the soup. Boil for a minute or two, beat the egg and the cream and stir into the soup. Bring to a boil. Season to taste. Serve with a sprinkle of paprika. Serves four.