Yield: 6 Servings
Measure | Ingredient |
---|---|
2 cups | Beef or pork stock |
1 cup | Sour cream |
1 \N | Egg |
2 tablespoons | Flour |
¾ cup | Mashed potatoes |
1 teaspoon | Dill, fresh; chopped |
2 cups | Sauerkraut juice |
½ cup | Rye bread croutons |
\N \N | ORIGIN: Lissa Dwornikov, |
\N \N | per Don Houston |
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 pot and simmer for 4 minutes. Add the mashed potatoes and sprinkle in the dill. Cook for 3 more minutes. Serve in bowls and sprinkle the croutons liberally.
Liev-Ukraine, circa 1996