• Garlic 30 g
  • Potatoes, grated 600 g
  • Carrots, grated 500 g
  • Onion, julienne 200 g
  • Cucumber pickles, dill 200 g
  • Water 3 l
  • Black pepper 10 g
  • Sour cream 700 g
  1. Method:

    • In a large pot sauté garlic, potatoes, carrots, & onions in butter. Add pickles and continue to cook for few minutes or until vegetable become tender.
    • Prepare Knorr Chicken Stock Powder with 3L of water and add to cooking vegetables. Bring to a boil and cook until the potatoes are tender. Thicken with Rafhan Corn Flour.
    • For a garnish top the soup with sour cream or place it on the side.