Stosuppe

Peel the potatoes, cut into small cubes and cook in the beef broth together with the bay leaves until soft. Stir sour cream and whipping cream with flour and a little boiling soup until smooth and slowly stir the resulting mixture into the potato soup in circular motions with a whisk. Continue to boil until a homogeneous, creamy soup is formed. Season to taste with caraway seeds, vinegar, salt and pepper.

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