You may also like
Categories:Viewed: 42 - Published at: 5 months ago
Ingredients
- 8 cups chicken broth
- 2 grated carrots
- 2 cups peeled and cubed potatoes (small)
- 5 grated dill pickles
- 12 cup milk
- 12 cup flour
- 1 egg
- 1 cup sour cream
- 1 stalk celery
Method
- combine broth, carrots, potatoes, and celery in soup pot.
- cook, covered over low heat until potatoes are tender.
- add pickles and cook 15 min,.
- mix milk and flour until smooth, and add to soup mixing well.
- bring to boil, stirring untill slightly thickened.
- remove from heat.
- beat egg with sour cream until smooth.
- keep soup warm but not boiling.
- add some of warm soup to sour cream then gradually add back to pot.
- keep warm but not boil or sour cream will curdle.
