Dill soup

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	2.58 ($ 0.32/serving)
	50 minutes
	8 servings

Each serving contains 100 g

Energy 410 kJ (98 kcal) 5 %
Sugar 0.28 g 0 %
Fats 4.57 g 7 %
Saturates 1.31 g 7 %
Sodium 0.247 g 10 %

% recommended daily amount for adults (Everything about GDA)

Excellent and delicious dill soup with eggs of our grandmother´s recipes.

potatoes	as needed	500 g	379,7 kcal
dill	fresh or pickled `{text:"use about 8 tbsp of fresh dill, or 100g. Always follow your taste..."}`	100 g	3,4 kcal
ground cumin	1/3 tsp	1.3 g	0,1 kcal
bouillon cube	1 cube `{text:"Or use about 1/2 liter of broth."}`	13 g	0,4 kcal
dried vegeteble	1/3 tsp salt and glutamate free tutorial on home production `{text:"This will guarantee that it does not contain glutamate, or other chemicals. ", Title:" Why produce at home?"}` `{text:"You can also use dried vegetable containing glutamate, but not everyone wants it in their food. The decision is up to you.."}` `{text:"In the section: What is it? you find out what the glutamate is"}`	1.3 g	3,7 kcal
grounded black pepper	1/8 tsp	0.5 g	0 kcal
allspice	4 pieces	0.1 g	0 kcal
bay leaf	1 leaf	0.01 g	0 kcal
egg	8 pieces - to taste	480 g	638,2 kcal
cake flour	2-3 tbsp	20 g	71,7 kcal
sour cream	4-5 heaping tbsp - about 1/2 cup	80 g	79,5 kcal
salt	to taste	6 g	0,3 kcal

Peel and wash the potatoes and place in a large pot.
Pour in about two liters of water and add the cumin, bouillon cube, salt, dried vegetable, pepper, allspice, bay leaf, and if you use fresh dill, add it at this point, put a lid on and cook until the potatoes are soft.
When potatoes are soft, add the pickled dill (if you have not used fresh). Pickled dill contains vinegar, which would make potatoes to cook longer.
Simmer for about 10 minutes.
Add about 8 eggs (to taste) and cook without stirring for about 5 minutes.
Meanwhile mix 2-3 tablespoons of flour with a little water (about 100 ml) and pour into soup while stiring.
After a minute, add the sour cream, stirring gently, simmer for about 3 minutes and it is done.

- 500g of potatoes pour with about two liters of cold water...

- add:1/3 tsp cumin...

- bouillon cube...

- 1/3 tsp salt...

- 1/3 tsp dried vegetable...

- a pinch of pepper...

- 4 pieces allspice...

- 1 bay leaf...

- put a lid on and cook until the potatoes are soft...

- then add the pickled dill and cook for about 10 minutes...

- then add about 8 eggs (to taste) and cook without stirring for about 5 minutes...

- thicken up with flour...

- stir carefully ... and cook for 3 minutes...

- add 4-5 tbsp sour cream, stirring gently, cook for about 3 minutes and it is done...

If you use pickled dill, add it in only after cooked potatoes. It contains vinegar, which would cause that the potatoes would cook longer.

If you like sour soup, add a little vinegar before thickening. Add it carefully in small amounts. You can always add. .... :-)

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