Ingredients
- 1 egg
- 1/2 rye bread croutons
- 2 c sauerkraut juice
- 2 c beef
- 1 c sour cream
- 3/4 c mashed potatoes
- 2 tb flour
- 1 t dill
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. ORIGIN: Lissa Dwornikov, Liev-Ukraine, circa 1996 per Don Houston
