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2 lb. fresh Polish sausage
1 medium onion
2 celery stalks
2 stalks fresh dill or 2 Tbsp.
dill weed
vinegar to taste
1/2 c. sour cream
2 Tbsp. flour
salt and pepper to taste

Place Polish sausage in soup pot and fill to 2 inches
from top with water. Bring to a boil. Chop onion and celery
into small pieces and add to water. Add dill and cook on low
heat for 1/2 hour. Add vinegar to taste and cook on low heat
an additional 1/2 hour. Mix sour cream with flour and add
water to make it watery. Turn off heat and add flour mixture
to soup. Cook on low an additional 1/2 hour. Add salt and
pepper to taste.

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