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Sour Cream Egg Soup
2 tbsp. butter
1 heaping tbsp. flour
1 tsp. caraway seeds
2 qts. water
1 tsp. salt
Dash of black pepper
1 c. sour cream
1/4 c. vinegar or 1 tbsp. vinegar or none at all
Lightly brown flour in butter using a soup pot; add water and seasonings. Add caraway seeds and brown another minute. Bring to a full boil. Break eggs individually into a dish and carefully slip eggs into soup. Cook until eggs are hard boiled. Mix sour cream with vinegar; add to soup. Bring to a full boil. Then shut off flame. Serves 5.
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