Hangover soup

1. In dutch oven; cook sausage and bacon until sausage is brown and bacon is crisp.
2. Remove sausage and bacon, and drain; reserve drippings.
3. Crumble bacon.
4. To drippings add onion and green pepper; cook until tender but not brown.
5. Drain off fat. Stiri in cooked sausage and bacon, beff broth, sauerkraut, mushrooms, celery, tomatoes, paprika and caraway seed.
6. Bring to boiling; reduce heat.
7. Cover and simmer 45 mins.
8. Meanwhile, combine sour cream and flour.
9. Gradually stir about 1 cup of the hot soup into sour cream mixture.
10. Return all to dutch oven.
11. Cook and stir until thickened and bubbly.
12. Cook and stir 1 min. more. Makes 6 servings.