8 c. chicken stock or broth
2 chicken bouillon cubes
2 med. carrots, coarsely grated
2 c. peeled and cubed potatoes
1 c. thinly sliced celery
5 coarsely grated dill pickles
1/2 c. milk
2 tbsp. flour
1 egg
5 tbsp. sour cream
Salt and pepper to taste
Finely chopped parsley, if desired
Finely chopped fresh dill, if desired

In large saucepan or soup pot with cover, combine chicken stock or broth, bouillon cubes, carrots, potatoes and celery. Cook, covered, over low heat until potatoes are soft, about 10 minutes. Do not overcook, add pickles and continue cooking 15 minutes.

In small bowl, beat milk and flour until completely smooth, stir a small amount of hot soup into flour mixture. Mix until smooth and return to soup pot, stirring until well combined. Bring soup to a boil stirring frequently soup is slightly thickened. Remove from heat.

In a small bowl, beat egg with sour cream until smooth. Pour a small amount of hot soup into sour cream mixture and mix thoroughly. Return sour cream mixture to soup pot and stir until smooth. Keep sour cream warm but do not boil after this point or egg/sour cream will curdle. Add salt and pepper to taste. Garnish with parsley and dill, if desired. Makes about 10 servings.