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Ingredients
6 Cups beef broth
2 Tablespoons instant flour
1 Cup milk
1 Egg yolk
2 Tablespoons soft butter
4 Large dill pickles, shredded
2/3 Cup brine, from the pickle jar
2 1/2 Cups potatoes, boiled & sliced
Fresh dill, chopped, (optional)
Instructions
Heat beef broth in a large stock pot. Combine flour and milk, add to broth, bring to a boil and remove from heat. Combine egg yolk and butter and stir into broth. Add pickles, pickle liquid and potatoes. Return pot to the stove and heat through without boiling. Garnish with dill, if desired.