INGREDIENTS
32 oz
chicken broth
4 cups
water
1
carrot, cubbed or shredded
1
celery stalk
3
pickles, julienned or cubed
1 cup
olives, sliced thin
16 oz
ham, cubed
1
medium onion, finely chopped
2 tbsp
butter
1 1/2 tbsp
flour
1/2 cup
cubed tomatoes
1/4 cup
pickling brine
2 tsp
sour cream
1/4 cup
chopped cilantro
1/4 cup
chopped dill
1 1/2 tsp
salt
1/4 tsp
pepper
lemon
sour cream