German Sauerbraten Soup With Dumplings

Freeze meat for one hour, then slice meat into thin strips. Freezing makes slicing easier.

To make marinade, in a bowl, blend 1 can soup, vinegar, allspice and cloves. Add meat. Marinate in refrigerator 8 hours or more, stir occasionally.

Meanwhile, to make dumplings, combine potatoes, egg, dill, salt and flour.

On lightly floured board, shape into 1 1/2-inch balls.

In large saucepan, combine remaining soup, water, cornstarch, marinade and meat. Bring to boil, stirring until thickened. Drop dumplings into simmering soup. Cover and simmer for 10 minutes, stirring occasionally.

Gradually blend about 1 cup hot soup into sour cream. Slowly stir sour cream mixture into soup.