Bring 6 cups of chicken (or beef) stock to a boil, add 2 T. caraway seeds, cover reduce heat and simmer for 20 minutes. Brown 2 T. flour in 2 T. butter, stir in 1 cup of broth, wisk until smooth and add to the pot of soup. Simmer several minutes longer. Using a wisk, stir in 1.2 cup sour cream. Salt and pepper to taste. This can be served over egg noodles of dumplings if you like.
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