Creamed Polish Pickle Soup

8 cups chicken broth
2 cups water
2 Tablespoons Vegeta (soup granules)
2 cups peeled and cubed potatoes
2 grated carrots
3 stalks celery, thin sliced
1/4 head of cabbage, coarsely chopped
5 Polish dill pickles, coarse grated
1/2 cup milk
2 Tablespoons flour
1 egg
5 Tablespoons sour cream
2 teaspoons dill weed
salt and pepper to taste

In a large soup pot, combine broth, vegeta, potatoes, carrots, cabbage, and celery. Bring to a boil and reduce heat and simmer on low heat until potatoes are tender. Add pickles and simmer about 15 minutes.
In a bowl, beat milk and flour until smooth. Slowly add a bit of soup (to temper) mixture.
Then add this mixture to the soup to thicken.
Remove from heat.
In small bowl, beat sour cream with the egg and slowly add some soup (to temper)
Add this mixture to soup. Stir until smooth.
Do not boil the soup (will curdle)
Add salt and pepper and dill weed. Stir often. Serve immediately.