| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Polish |
|
1 |
Servings |
INGREDIENTS
| 8 |
c |
Chicken broth |
| 2 |
|
Grated carrots |
| 2 |
c |
Peeled & cubed potatoes |
| 5 |
|
Grated Polish dill pickles |
| 1/2 |
c |
Milk |
| 1 |
|
Egg |
| 5 |
tb |
Sour cream |
|
|
Salt & pepper |
INSTRUCTIONS
Combine broth, carrots, potatoes and celery in soup pot, cook, covered over
low heat until potatoes are tender. Add pickles and cook 15 minutes. Mix
milk and flour until smooth, add to hot soup, mixing well. Bring to boil,
stirring until slightly thickened. Remove from heat. Beat egg with sour
cream until smooth. Add to hot soup, stirring until smooth. Keep soup warm
but do not boil or will curdle. Add salt and pepper to taste. Approximately
10 servings. Posted to MM-Recipes Digest V4 #143 by LRenfroe@aol.com on May
23, 1997
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