bohemian - dill potato soup

1 Servings
Or 3 potatoes
Good handfull fresh dill, chopped fine
2 tablespoons Flour
1½ cup Sour cream
Eggs (up to 6)
  Salt to taste

Dice potatoes, rinse and put in pot with enough water to cover and salt.

Bring to a boil and remove scum. Add dill and cook covered until potatoes are done. Mix flour and sour cream with about ½ cup water, using an egg beater. When well mixed, stir into potatoes and water. Break eggs into bowl and ease into boiling mixture without breaking. Cook until eggs are done; about 15 minutes. When fresh dill is unavailable, use dry dill or even the juice from a jar of dill pickles. In place of eggs you can make an egg drop mix. Posted to MM-Recipes Digest V4 #143 by LRenfroe@... on May 23, 1997

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