Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Or 3 potatoes |
| 1 \N | Good handfull fresh dill, chopped fine |
| 2 tablespoons | Flour |
| 1½ cup | Sour cream |
| 4 \N | Eggs (up to 6) |
| \N \N | 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