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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a polish recipe i first tasted in a diner, hot pickles sounded a bit strange but it's wonderful. As for cook and prep time umm, i'm guessing......... Ingredients:
8 cups chicken stock |
4 shredded carrots ( ones from grocer in bag work good) |
8 or more large potatoes cubed |
1 clove minced garlic |
1 cup sliced celery |
5 large polish dills grated |
3/4 cup milk |
3 tbsp. flour |
1 egg |
8 tbsp. sour cream |
fresh dill and parsley to taste |
pepper to taste |
Directions:
1. In a large pot combine Stock, potatoes, carrots, celery & garlic
2. Cook covered 15 minutes or until potatoes soften
3. Add grated pickles and cook 15 minuted more
4. Combine the milk and flour till smooth
5. Add some of the soup mixture to milk and flour mix till smooth
6. Return to soup (may want to use small strainer to catch flour clumps)
7. Stir soup well and bring to a boil
8. After has thickened a bit remove the soup from heat
9. Let cool for up to 30 minutes
10. Combine the sour cream and egg till smooth
11. Add some of the soup to sour cream and egg just enough to take chill off
12. Mix till blended and add to soup stirring well on low heat
13. Cook till it's temp you like and serve with dill, parsley and pepper
14. Do not boil or egg and sour cream will curdle
15. If you want it thicker adjust the sour cream and egg amount
16. If u want it more sour add pickle juice
17. For richer stock I use about 6 chicken feet in it but thought that might
18. scare some folks, just remove all feet before serving...
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