In 6 cups strained court bouillon or meat stock, cook 2-3 cups peeled, diced, uncooked
potatoes 15 minutes or until tender. Brown 1-2 finely chopped onions in 2 Tablespoons
butter or other fat and add to pot.
Cream with 3/4 cup sour cream fork-blended with 2 Tablespoons flour and add to soup.
Simmer briefly, salt & pepper to taste, and (optional) add 1/4 teaspoon ground
caraway. Garnish with a little chopped dill and/or parsley. Serve over crepe noodles
(makaron z nalesnikow), grated-dough noodles, or other egg noodles of choice.