Hungarian Sausage Soup

7 cups water

6 chicken bouillon cubes

2 cups onion, chopped

2 tablespoons paprika

1/2 teaspoon caraway seeds

4 potatoes, peeled and cubed

1 pound (about 8 cups) coarsely shredded cabbage

8 ounces kielbasa, chopped

1 can (about 14 ounces) chopped tomatoes or stewed tomatoes

1/2 cup sour cream

Bring to a boil the water, bouillon cubes, onion, paprika and caraway in a soup pot. Add potatoes and cabbage and return to a boil. Lower heat and simmer for 20 minutes or until vegetables are tender.

Stir in kielbasa and tomatoes and boil gently for 5 minutes. Remove from heat and stir in sour cream. Serve with rye bread.

Serves six.