Polish Ryemeal Soup - Scott Pete

Ingredients

• 3/4 cup rye flour
• 2 cups of water boiled and cooled
• 1/2 pound Scott Pete Polish Sausage
• 1/2 pound of soup vegetables, chopped (carrots, parsnips, celery, leeks)
• 1 pound potatoes, peeled and cubed
• 1 onion, chopped
• 1 tablespoon all-purpose flour mixed with 4 tablespoons water
• 1 garlic clove crushed
• 3 hard-cooked eggs