| 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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