In large pot combine:

8 c. chicken stock or broth
2 chicken bouillon cubes
2 med. carrots, coarsely grated
2 c. potatoes, cubed
1 c. celery, thinly sliced

Cook about 10 minutes or just until potatoes are soft. DO NOT OVER COOK. Add:

5 lg. dill pickles, grated

Continue cooking about 15 minutes more. In small bowl, beat:

1/2 c. milk
2 tbsp. flour

Stir until smooth. Add a small amount of the hot broth. Stir in and then add mixture to soup stirring well. Bring soup to boil stirring often until slightly thickened. Remove from heat. Beat:

1 egg
5 tbsp. sour cream

Add to soup, stir until smooth. Keep soup warm, but do not allow to boil. Season as desired with salt and pepper to taste. Garnish with parsley or fresh dill, if desired. A different soup, but good to make on a wintery day.