| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Polish |
Soup |
6 |
Servings |
INGREDIENTS
| 6 |
lg |
Potatoes |
| 5 |
|
Stalks celery |
| 2 |
md |
Onions; sliced (up to) |
| 1/2 |
c |
Parsely flakes |
| 1 1/2 |
lb |
Uncooked Polish sausage; skinned; sliced in bitesize pieces |
| 1 |
pt |
Sour cream |
INSTRUCTIONS
Place potatoes, celery, onion & parsley in a 4-quart kettle & cover with
water up to 3 inches from top of the kettle. Boil for about 1 hour until
vegetables are done. Add Polish sausage & sour cream. Cook for 1 additional
hour. Serves 6-8. This soup tastes best when eaten with rye bread.
MRS DAVID J. (IRENE) BLACKBURN
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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