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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