Ingredients
2 bunches dill
20 g butter
2 tbsp (20 g) flour
l broth 1
2 yolks
100 g sour cream
white bread
1 tbsp (10 ml) sunflower oil
Method
Make a light roux from the butter and flour, add the chopped dill and fry. Pour a lukewarm broth and boil. Cream mix with the egg yolks in bowl of soup, boiling soup thicken, stir and add salt. Serve immediately with fried chunks of white bread.
Containers:
Difficulty
Easy
Tested
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