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Categories:Viewed: 26 - Published at: 7 years ago
Ingredients
- 6 medium-sized potatoes, about 2 1/2 lb., peeled
- 1 medium-sized onion, peeled
- 4 large cloves garlic, peeled
- 4 tsp. salt
- 1/4 tsp. black pepper
- 1 c. small soup pasta (flakes, egg barley, tiny macaroni, etc.)
- 2 c. (by volume) sour cream
- water
Method
- Cut potatoes into pieces, about 12 to 16 per potato; slice garlic finely widthwise.
- Place both, with onion (whole), salt, pepper and enough water to completely cover potatoes in a soup pot. Bring to a boil on high heat, reduce to a simmer and cook, covered, about 10 minutes or less, until potatoes are beginning to be tender, but still resist a fork slightly.
- Add pasta, stir, cover and continue cooking until pasta and potatoes are both tender, but not mushy, about 5 minutes.
- Remove and discard onion.
- Add sour cream all at once and stir thoroughly as it heats; be careful not to break up the potatoes.
- Taste and correct seasonings and serve when hot through, but not boiling.
- Serves 4. Total preparation time:
- 40 minutes.
