Description Edit

Ingredients Edit

• 8 cup chicken broth
• 2 x Grated Carrots
• 2 cup Peeled & cubed potatoes
• 5 x Grated Polish dill pickles
• 1/2 cup milk
• 1 x egg
• 5 tbl sour cream
• salt & pepper

Directions Edit

• Combine broth, carrots, potatoes and celery in soup pot, cook, covered over low heat until potatoes are tender.
• Add pickles and cook 15 minutes.
• Mix milk and flour until smooth, add to hot soup, mixing well.
• Bring to boil, stirring until slightly thickened.
• Remove from heat.
• Beat egg with sour cream until smooth.
• Add to hot soup, stirring until smooth.
• Keep soup warm but do not boil or will curdle.
• Add salt and pepper to taste.
• Approximately 10 servings

See also Edit