Bubbe Lifshe’s Dairy Potato Soup

Author: Rukhl Schaechter

Rukhl’s Bubbe Lifshe came to the United States by way of Bukovina, which was then considered to be part of Romania. She became kosher for her second husband who was a more observant Jew than she was. This was a dairy recipe she used to make every week when she would come to babysit Rukhl and her siblings. The soup was always accompanied by a story she told about a hungry wolf looking for some tasty children to eat.

Like most family recipes, the measurements are very flexible, depending on taste and what you have on hand.  – RS


4 potatoes, peeled and chopped
2-3 small carrots, peeled and chopped
1/3 cup fresh dill, chopped
Water to cover
3/4 – 1 cup raw macaroni
4 tablespoons sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
Extra fresh dill, for garnish


1. Place the chopped potatoes, carrots and dill in a soup pot, and add the water. Bring to boil, decrease to the lowest flame, and let it simmer, covered, for 20 minutes or until the vegetables are soft.
2. Meanwhile, bring a second pot of water to boil, add the macaroni (plus a dash of salt if you like) and cook uncovered until the macaroni is ready. Drain.
3. Add the cooked macaroni to the soup.
4. Spoon the sour cream into a small bowl and add the soup, one teaspoon at a time, mixing throughout, until you have added about 6 teaspoons. This is done to prevent curdling. Now add the sour cream mixture to the rest of the soup.
5. Garnish with extra dill.