Brown the sausage In a large pot, cook sliced sausage over medium heat until it releases its smoky oils. Remove and set aside, leaving the fat in the pot.
Sauté onion & garlic Add oil if needed. Cook onion until soft and translucent. Add garlic and cook briefly.
Add paprika (important step!) Remove pot from heat and stir in paprika so it doesn’t burn. This gives the soup its beautiful color and flavor.
Build the soup Add potatoes, bay leaf, caraway seeds, and broth. Return sausage to the pot. Bring to a boil, then reduce and simmer 20–25 minutes until potatoes are tender.
Thicken slightly In a small bowl, mix flour with a few tablespoons cold water to make a smooth paste. Stir into soup and simmer 5 more minutes.
Finish with sour cream Temper the sour cream by mixing it with a ladle of hot soup, then stir back into the pot. This prevents curdling.
