Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Chopped onion |
| 3 \N | Cloves minced garlic |
| 1 tablespoon | Butter; melted |
| 1 tablespoon | Vegetable oil |
| 1 teaspoon | Dill weed |
| ⅛ teaspoon | Black pepper |
| 6 cups | Tomato juice |
| 1 tablespoon | Honey |
| 1 tablespoon | Sour cream |
| 1 medium | Fresh tomato; chopped |
Saute the onions and garlic in butter and oil combined in kettle for five minutes. Add dill wee, pepper, tomato juice and hone. Cover and simmer for one hour. Five minutes before serving, whisk in sour cream and chopped tomato. Makes 7½ cups.
Posted to JEWISH-FOOD digest by Bob & Carole Walberg <walberg@...> on Oct 31, 1998, converted by MM_Buster v2.0l.