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CATEGORY CUISINE TAG YIELD
Meats, Dairy, Eggs Russian Soups, Beef, Russian 6 Servings

INGREDIENTS

2 c Beef or pork stock
1 c Sour cream
1 Egg
2 tb Flour
3/4 c Mashed potatoes
1 ts Dill, fresh; chopped
2 c Sauerkraut juice
1/2 c Rye bread croutons
ORIGIN: Lissa Dwornikov, Liev-Ukraine, circa 1996
per Don Houston

INSTRUCTIONS

Bring stock to a low boil, add the sauerkraut juice.
Mix the sour cream, flour, and egg. Add some of the boiling stock-juice to
the pot and simmer for 4 minutes. Add the mashed potatoes and sprinkle in
the dill. Cook for 3 more minutes. Serve in bowls and sprinkle the croutons
liberally.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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