Fresh, spicy and wonderfully uncomplicated – this is how the dill soup can be described as it came onto the table in many East German households. dillwhich enriches every meal with its fine aroma, the focus is on this soup. The preparation succeeds in a few steps and brings a wonderfully creamy result. The combination of meal sweat, a bundle of freshly chopped dill, some sour cream and an egg yolk ensures a particularly creamy, almost velvety consistency. The soup warms on cool days and brings a piece of garden directly into the kitchen with its fragrance and bright color.
The dill soup tastes as good as a starter as as a light lunch, especially with a piece of fresh bread or a few cooked potatoes. It is ideal for everyone who is looking for a fast, aromatic dish that does not require a frills, but still tastes like “more”. If you like, you can add a few cooked potato cubes to the soup – so it makes them particularly full and hearty.
We need these devices …
- 1 whisk
- 2 pots
- 1 wooden spoon
- 1 wooden board
- 1 knife
We need these ingredients …
- 2 tablespoons of margarine or oil
- 1 tablespoon of flour
- 1 BUND Dill (finely chopped about 3 tablespoons of full)
- 0.8 i water
- 1 pinch of salt
- 1 egg yolk
- 0.1 liter acid cream
| Praise, criticism, questions or suggestions about the recipe? Then please leave a comment at the end of this page & also an assessment! |
And so it is done …
- Prepare a light flour sweat from margarine or oil and flour, add the finely chopped dill and then pour the water on.
- Mix everything well and taste with salt.
- Let the soup boil for about 5 minutes.
- In the meantime, the egg yolk with the sour cream is spotted in a saucepan in a saucepan.
- Pour the hot soup on it and you can serve immediately.
Pin me!
| Subscribe to our newsletter now! No spam, no bullshit, no transfer of your email address to third parties! |
Leave a Reply