| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Russian | Beef, Russian, Soups | 6 | Servings |
INGREDIENTS
| 2 | c | Beef or pork stock |
| 1 | c | Sour cream |
| 1 | Egg | |
| 2 | T | Flour |
| 3/4 | c | Mashed potatoes |
| 1 | t | Dill, fresh chopped |
| 2 | c | Sauerkraut juice |
| 1/2 | c | Rye bread croutons |
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. ORIGIN: Lissa Dwornikov, Liev-Ukraine, circa 1996 per Don Houston From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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