Clear broth or 8 chicken bouillon cubes, dissolved in hot water
2/3 gross
Jar dill pickles, grated
1 gross
carrot grated
3 Esslöffel
Margarine (up to 4)
3 Esslöffel
Flour (up to 4)
1/2 Tasse
Pickle juice
1 Teelöffel
dill weed
1 Tasse
sour cream
die Zubereitung:
Warm broth in a saucepan. Melt margarine in a skillet and saute pickles and carrot. Add flour, stirring constantly. When thick, stir into broth. Add pickle juice and dill weed. Add some of the broth to the sour cream and mix, then add this mixture to the soup. Do Not Boil. Enjoy. Serves 6 to 8.
