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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ingredients:
8 cups homemade chicken stock |
2 medium carrots, peeled and coarsely grated |
2 cups potatoes, peeled and diced |
1 cup celery, finely chopped |
5 dill pickles, coarsely grated (polish dill pickles) |
1/2 cup whole milk |
2 tablespoons flour |
1 egg |
5 tablespoons sour cream |
salt and black pepper |
fresh parsley, finely chopped for garnish |
fresh dill, finely chopped for garnish |
Directions:
1. In a large saucepan or soup pot, combine the stock, carrots, potatoes and celery.
2. Cover and cook over low heat until the potatoes are just soft, about 10-12 minutes; do not overcook.
3. Add the pickles; continue cooking for 15 minutes.
4. In a small bowl, beat the milk and flour until smooth; stir a little of the hot soup into the milk mixture.
5. Mix until smooth and add to the soup pot, stirring until well combined.
6. Bring the soup to a boil, stirring frequently until slightly thickened; remove from the heat.
7. In another small bowl, beat the egg with the sour cream until smooth.
8. Pour a small amount of the hot soup into the egg mixture and mix thoroughly; add the mixture to the soup pot and stir until smooth.
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