Directions:
- Cover potatoes and carrots with broth or water and cook tender.
- Drain and reserve both vegetables and cooking liquid
- Do the same for the pickles ( which require much less cooking time )
- Combine the pickles and vegetables together and set aside
- Combine the vegetable broth and pickle broth and thicken only
- Slightly with a bit of cream and flour stirred together in the hot liquid
- Season to taste with salt and pepper and Vegeta seasoning
- Add the shredded pickles and vegetables to the soup and heat through
- Garnish is optional of sour cream and chopped fresh dill- which she did not use
- Yield depends on many veges and liquid is used
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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