Recipe(tried): Ukrainian Kartoplyanka, Potato soup

KARTOPLYANKA, COUNTRY STYLE POTATO SOUP:

In some regions of Western Ukraine this soup is called white borshch.

1 small onion, chopped
2 tablespoons butter
2 medium potatoes, diced fine
1 small stalk celery, diced fine
1 cup shredded cabbage
4 cups soup stock
2 cups water
1 teaspoon salt
1 tablespoon flour
1/3 cup or more sour cream
Salt and pepper
Chopped dill or parsley

Cook the onion in the butter until slightly wilted. Add the vegetables, soup stock, water, and salt. Cover and cook until the vegetables are tender. Blend the flour with the sour cream. Spoon some soup liquid into it, stir into the soup and bring to a boil. Season to taste with salt and pepper. Garnish with the dill or parsley. This soup is usually served with rye bread.

KARTOPLYANKA POTATO SOUP:

For richer-tasting soup, replace some of the water with a chicken broth or rich soup stock.

1 medium onion, chopped
2 tablespoons butter
3 medium potatoes, diced
1 stalk celery, diced
1/4 cup diced carrots
1 teaspoon salt
5 to 6 cups boiling water or stock
1 tablespoon flour
1 cup thin cream
Salt and pepper
Chopped parsley or dill

Cook the onion in the butter until slightly wilted. Add the vegetables, salt and boiling water. Cook until tender. Press these ingredients through a sieve. Blend the flour with a small quantity of the cream to a smooth paste. Add the remaining cream. Stir into the soup and bring it to a boil. Season to taste with salt and pepper. Garnish with parsley or dill. Serve with Croutons or Noodle Puffs.

NOODLE PUFFS:

Follow the recipe for Lokshyna (Egg Noodles.) Roll the dough, but do not dry it as for noodles. Fold the dough in half and cut out small rounds through the double thickness, using a very small cooky cutter or a large thimble dipped in flour. Press the edges so that they hold together. Fry in deep fat to a delicate golden color. Drain on absorbent paper. These puffs are good with chilled fruit soups or potato soup.