Yield: 8 servings
|2 tablespoons||Chicken fat|
|2 mediums||Yellow onions; peeled and chopped|
|15||Large; very ripe tomatoes, cored, chopped|
|4 cups||Chicken stock|
|6 tablespoons||Sour cream|
|4||Bs all purpose flour|
|Salt & pepper to taste|
In a large put heat up the fat and add onions & garlic. Cook until onion is clear. Add tomatoes & paprika and bring to a heavy simmer. Turn down heat, cover and simmer for 15 minutes.
Add chicken stock, cover, simmer another 45 minutes.
Strain the soup by forcing through a sieve in to another pot. Discard the solids.
Return the soup to a simmer Mix the sour cream with the flour & whish this mixture into the pot until it's smooth & lump-free. Simmer 15 minutes until it thickens up a bit. Add salt & peer. When ready to serve add the vodka and serve immediately!
Posted to JEWISH-FOOD digest by Leatrice Spevack <leatrice@...> on Oct 16, 1998, converted by MM_Buster v2.0l.