INGREDIENTS

  • 100 g fresh dill
  • 20 g butter
  • 20 g onions
  • 5 g flour
  • 1egg yolk
  • 1egg white (only white part) (optional)
  • 100 g sour cream
  • 1 tablespoon lemon juice
  • 1 liter water
  • salt
  • pepper
  • 150 g bread (or two-there slices)
  • 20 g butter

DIRECTIONS

  1. Sauté finely minced onion on 20 g butter until soft.Add flour and sauté it 2 minutes. Add water and make creamy liquid. Add the rest of the water making sure you don’t have small flour clods.
  2. Mince the whole dill (including stem – but very finely) and put it into soup. Season with salt and pepper and cook it for about 30-40 minutes.
  3. In the meantime cut bread slices into small cubes and fry it on butter until dry and crispy. Put aside.
  4. When the soup is ready to serve add (in hot soup) sour cream mixed with yolk and lemon.
  5. If you want really full soup you can add egg-white mixing hard the moment you put it inches.
  6. Serve with bread cubes (put them in soup).