Gaby
Ingredients:
2.2 lbs of potatoes
2 1/2 to 3 cups sour cream (the thicker, tangier style common in Eastern European cuisine)
2 1/2 tablespoons flour
4 cups milk
Salt, pepper, and fresh parsley
In a 5-liter pot, pour in 1.5 to 2 liters of water and bring it to a boil.
Add smoked ribs, a piece of smoked sausage, or the rind from smoked lard (optional).
Peel the potatoes and cut them into 1.5 to 2 cm cubes.
Add the potatoes to the salted water and cook until tender.
Mix the sour cream with the flour, then gradually whisk in hot water from the pot. Pour the mixture back into the pot with the potatoes.
Bring the soup to a boil, let it bubble a few times, then pour in the milk.
Season with salt, pepper, and any other seasonings you like; I love fresh parsley, even left whole.
Serve it hot with pickled or fresh onions.
Serve it cold with tomatoes, especially on hot days.
Such soups are traditionally made in Transcarpathia (near the Hungarian border) with:
– young green beans;
– new potatoes;
– dried beans with smoked meats;
– young cabbage and dill;
– young zucchini and dill;
– fresh lettuce leaves with dill;
– cauliflower.
