2 qts. meat stock
2 c. diced raw potatoes
1 c. sour cream
2 c. peeled, coarsely grated dill pickles
2-3 tbsp. flour

Add potatoes and grated dill pickle to meat stock in saucepan. Simmer for 30 minutes or until potatoes are soft. Fork blend flour into sour cream to form a smooth paste and slowly add sour cream mixture into simmering liquid. Continue to heat soup thoroughly but do not boil.