| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Jewish | 8 | servings | |
INGREDIENTS
| 2 | tb | Chicken fat |
| 6 | Cloves garlic | |
| 2 | md | Yellow onions; peeled and chopped |
| 15 | Large; very ripe tomatoes, cored, chopped | |
| 4 | c | Chicken stock |
| 6 | tb | Sour cream |
| 4 | Bs all purpose flour | |
| Salt & pepper to taste | ||
| 6 | oz | Vodka |
INSTRUCTIONS
In a large put heat up the fat and add onions & garlic. Cook until onion is clear. Add tomatoes & paprika and bring to a heavy simmer. Turn down heat, cover and simmer for 15 minutes. Add chicken stock, cover, simmer another 45 minutes. Strain the soup by forcing through a sieve in to another pot. Discard the solids. Return the soup to a simmer Mix the sour cream with the flour & whish this mixture into the pot until it's smooth & lump-free. Simmer 15 minutes until it thickens up a bit. Add salt & peer. When ready to serve add the vodka and serve immediately! Posted to JEWISH-FOOD digest by Leatrice Spevack <leatrice@interlog.com> on Oct 16, 1998, converted by MM_Buster v2.0l.
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