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Village Soup ethnic, european, side dishes, soups 2 cup beef or pork stock 1 cup sour cream 1 each egg 2 tablespoon flour 3/4 cup mashed potatos 1 teaspoon dill fresh chopped 2 cup sauerkraut juice 1/2 cup rye bread croutons Bring stock to a low boil, add the sauerkraut juice. Mix the sour cream, flour, and egg. Add some of the boiling stock-juice to the and simmer for 4 minutes. Add the mashed potatos and sprinkle in the dill. Cook for 3 more minutes. Serve in bowls and sprinkle the croutons librerally. ORIGIN: Lissa Dwornikov, Liev-Ukraine, circa 1996 Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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