2.2 lbs of potatoes
2.5 to 3 cups of sour cream (a thicker, tangier version of sour cream common in Eastern European cuisine)
2.5 tablespoons of flour
4 cups of 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.
You can add smoked ribs, a piece of smoked sausage, or skin from smoked lard, but it’s optional.
Peel the potatoes and cut them into 1.5 to 2 cm cubes.
Add them to the salted water and cook until tender.
Mix the sour cream with the flour, then gradually add hot water from the pot to the sour cream, stirring to combine, and pour it back into the pot with the potatoes.
Bring it to a boil, let it bubble a few times, then pour in the milk.
Add spices, salt, pepper, and seasoning; I love fresh parsley, even left whole.
I enjoy it hot with pickled or fresh onions.
When served cold, especially in the heat, it pairs well with tomatoes.
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 (zucchini) and dill;
– fresh lettuce leaves with dill;
– cauliflower.