Yield: 1 Servings
|2||Or 3 potatoes|
|1||Good handfull fresh dill, chopped fine|
|1½ cup||Sour cream|
|4||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