Borsch

2 large cans (College Inn Chicken Broth) balance of pot with cold water

2 pkgs. Golden George Washington Seasoning

1 tablespoon dill juice

1 small onion & ½ stick butter

¼ cup vinegar

1 egg

8 oz. sour cream

1 ¼ cups flour plus 1 ¼ cups cold water.

Salt pork

In a large pot, place chicken broth and cold water. Bring to a boil. Cut up salt pork in small pieces and melt to a light brown color. Grate small onion (melt butter and sauté onion to a light brown).

To the boiling broth, add the George Washington Seasoning, the dill juice, the ¼ cup vinegar, the butter and onions and salt pork juice. (Reserve the salt pork pieces to add at the end.) Lower head and continue boiling.

In a bowl, put in the 1 ¼ cups cold water. Stir the 1 ¼ cups flour gradually into the water. Mix with beater until smooth. Take some hot soup and slowly mix into the flour mixture. When smooth, add it to the hot soup mixture. (which is still boiling) Stir the soup in the pot while add the flour mixture.

In a bowl, beat 1 egg. Add 8 oz. sour cream and mix until smooth. Add some hot chicken broth to the sour cream-egg mixture. Gradually stir in the hot soup pot and keep on stirring while adding the cream mixture.

Boil for about 5 minutes and stir for a few more times. Lastly, add the reserved salt pork pieces and the soup is done.

The soup and salt pork have a little salt in them already but if you feel it is not salty enough, add a little more salt.