Village Soup
Yield
3 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
beef stock
prefer veal stock if possible |
|
| 1 | cup |
sour cream
|
|
| 1 | each |
eggs
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| ¾ | cup |
mashed potatoes
|
|
| 1 | teaspoon |
dill weed
fresh, chopped |
|
| 2 | cups |
sauerkraut
juice |
|
| ½ | cup |
croutons
rye |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
beef stock
prefer veal stock if possible |
|
| 237 | ml |
sour cream
|
|
| 1 | each |
eggs
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 177 | ml |
mashed potatoes
|
|
| 5 | ml |
dill weed
fresh, chopped |
|
| 473 | ml |
sauerkraut
juice |
|
| 118 | ml |
croutons
rye |
|
Directions
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.
