Village Soup

• 2 cups beef stock prefer veal stock if possible
• 1 cup sour cream
• 1 each eggs
• 2 tablespoons flour, all-purpose
• 3/4 cup mashed potatoes
• 1 teaspoon dill weed fresh, chopped
• 2 cups sauerkraut juice
• 1/2 cup croutons rye

1. Bring stock to a low boil, add the sauerkraut juice.
2. Mix the sour cream, flour, and egg.
3. Add some of the boiling stock-juice to the pot and simmer for 4 minutes.
4. Add the mashed potatoes and sprinkle in the dill.
5. Cook for 3 more minutes.
6. Serve in bowls and sprinkle the croutons liberally.

beef stock, sour cream, eggs, flour, potatoes, dill, sauerkraut juice, croutons rye

Taken from recipeland.com/recipe/v/village-soup-37212 (may not work)