| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Ukrainian |
Soups, Dairy, Ukrainian |
1 |
Pot |
INGREDIENTS
| 2 |
c |
;Water |
| 2 |
ts |
Salt |
| 1/4 |
c |
Milk; or Half & Half |
| 3 |
tb |
Butter |
| 2 |
md |
Potato |
| 1 |
|
Onion |
| 1 |
|
Carrot |
| 1/2 |
c |
Flour |
|
|
Origin: Oksanna Levshenko, Kiev-Ukraine, circa 1996 |
|
|
per Don Houston |
INSTRUCTIONS
Cube the potatoes 1/2" after peeling them. Julienne the carrot, and chop
the onion. Bring the water to a slow boil and add the potatoes & carrot,
salt, and cook for 6 minutes.
Mix the flour, 1 tablespoon of butter, and enough of the butter to make a
stiff dough. Pinch off pieces of the dough and roll into 1/2" ball and drop
into the slow boiling soup.
Saute the onion in the remaining butter until they start to brown. Add the
milk & onions to the soup and cook for 5 more minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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