Dill Pickle Soup - cooking recipe

Ingredients

8 c. chicken broth
2 chicken bouillon cubes
2 medium carrots, coarsely grated
2 c. peeled, cubed potatoes
1 c. thinly sliced celery
5 coarsely grated Polish dill pickles
1/2 c. milk
2 Tbsp. flour
1 egg
5 Tbsp. sour cream

Preparation

Combine and cook the first 5 ingredients, covered, for 10 minutes.
Add pickles; cook 15 minutes more.
Beat milk and flour until smooth; return to pot.
Boil soup until thickened.
Remove from heat.
Beat egg with sour cream.
Pour some hot soup into sour cream mixture; add to soup.
Do not boil soup after sour cream has been added, or sour cream will curdle.