Hangover Soup

1/2 Pound Polish sausage, thinly sliced
2 Slices bacon
1 Onion, diced
1 Green bell pepper, seeded & chopped
4 Cups beef broth
1 (16 oz) Can sauerkraut, rinsed & drained
1 Cup fresh mushrooms, sliced
2 Celery ribs, sliced
2 Tomatoes, chopped
2 Teaspoons paprika
1 Teaspoon caraway seed
1/2 Cup sour cream
2 Tablespoons flour

In a Dutch oven, saut� sausage and bacon until sausage is brown and bacon is crisp. Remove sausage and bacon, and drain; reserve drippings. Crumble bacon and set aside. Add the onion and green pepper to the drippings, saut� until tender but not brown. Drain off fat. Stir in cooked sausage and bacon, beef broth, sauerkraut, mushrooms, celery, tomatoes, paprika and caraway seed. Bring to boiling; reduce heat. Cover and simmer 45 minutes. Combine sour cream and flour. Gradually stir about 1 cup of the hot soup into sour cream mixture. Return sour cream mixture to the Dutch oven. Simmer and stir until thickened and bubbly. Simmer and stir for 1 minute more.