| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | Or 3 potatoes | |
| 1 | Good handfull fresh dill, chopped fine | |
| 2 | tb | Flour |
| 1 1/2 | c | Sour cream |
| 4 | Eggs (up to 6) | |
| Salt to taste |
INSTRUCTIONS
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 1/2 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@aol.com on May 23, 1997
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