Ingredients :
- 8 cups chicken broth
- 2 chicken boullion cubes
- 3 large carrotts grated course
- 2 cups celery chopped small
- 3 medium potatoes peeled and cubed
- 6 dill pickels grated course
- 1 egg
- 1/2 cup milk
- 2 tablespoons flour
- 5 tablespoons sour cream
Method :
- Bring your stock,cubes,potatoes,carrotts and celery to a boil
- Reduce heat to low and cook 10-15 minutes.
- Add your grated pickle into soup continue cooking on low for 15 min.
- Mix milk and flour till smooth. Add half cup of hot spup into the mixture to tempure it or else it will curddle.
- Slowly pour and stir in mixture, bring back to a boil. Cook another 10 min.
- Mix egg and sourcream until smooth and again add in 1/2 cup hot soup to temper.
- Take soup off of heat and let set 2 min.
- Slowly Pour in egg mixture, let cool.
- Enjoy!
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