Wash beans.Soak overnight and cook with kolbasz in a soup kettle
along with onion and salt and peppercorns to taste. When beans and
meat are cooked, make roux: Brown roux ingred. til brown in color and
add 1 c. water; bring to a boil.Add this to soup and cook about 5
minutes until soup comes back to a boil. Take 1/2 pt. sour cream
which is at room temperature.
Mix in 1 tb. flour to thicken.To sour cream, add hot soup, 1
tablespoon at a time, and mix well until cream is thinned, then add
to hot soup (prevents curdling). Bring back to gentle boil, then turn
heat off.
