| 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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