6 Servings
2 c beef (or pork stock)
1 c sour cream
1 egg
2 T flour
3/4 c potatos, mashed
1 t dill fresh, chopped
2 c sauerkraut juice
1/2 c rye bread croutons
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 and
simmer for 4 minutes. Add the mashed potatos and sprinkle in the
dill. Cook for 3 more minutes. Serve in bowls and sprinkle the
croutons librerally.
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