Egg and potato soup with dill

Recipe steps

First, sauté the finely chopped onion in butter, then add the diced sausage and sauté for a while over low heat to release the flavor and juices.

Sprinkle with flour, stir, and sauté for about 2 minutes, then add cold broth. Increase the heat and mix thoroughly.

In the pot, add the potato cubes, season with salt, and cook until soft. Stir occasionally while cooking to prevent the soup from sticking due to the flour, especially at the beginning; later it isn’t necessary.

Finally, add the warmed sour cream, which must not be cold, otherwise it will curdle in the soup. It is best to first mix it with a few tablespoons of hot soup and then slowly incorporate it into the rest of the soup.

Certainly, at this stage, we also add the chopped eggs.

Let it warm up, season to taste, and after removing from the heat, add the chopped dill.