Potatoes peeled, cubed
Dill Pickles shredded
For this recipe, you'll reserve 1/2 of the onions, 1/2 of the carrots and 1/2 of the celery, for the second cooking process.
In a large stock pot; add water, soup bones, bay leaves, chopped onions, 2 chopped carrots, 2 stalks of chopped celery, salt and pepper.
Let simmer for at least 2 hours, or until broth is reduced by half.
Stain the broth and return the stock to the pot. You can discard the soup bones and vegetables. They have served their purpose.
To the stock add the remaining onions, carrots, celery. Add cubed potatoes. Simmer for 30 minutes.
Meanwhile; in a bowl, mix the flour with the dill pickle juice, stirring to dissolve the flour. Slowly pour this into the broth, stirring constantly.
Add the shredded dill pickles and heat through. Remove from heat and stir in the sour cream.
Serve with cooked farina; cooled and cut into cubes.
Keldon C. | March 1st, 2022