Simple solyanka soup

Description

Perfect for lunch. This version of Polish borscht might appeal to you more than our Russian version. This soup turns out tender, with creamy notes. Garnish the finished dish with sour cream and dill. Serve the soup hot.

Instructions

1. 1

   Step 1

   In a saucepan, combine pickled cucumbers, broth, potatoes, and brine, bring to a boil, then reduce the heat. Cook until the potatoes are tender, about 10 minutes.

2. 2

   Step 2

   Mix the flour with milk and add to the broth, bring to a boil and remove from heat.

3. 3

   Step 3

   Mix the egg with the butter and blend with the broth.

4. 4

   Step 4

   Return the pot to the heat and cook for a little while longer, but do not boil.