Sauté finely minced onion on 20 g butter until soft. Add flour and sauté it 2 minutes. Add water and make creamy liquid. Add the rest of the water making sure you don’t have small flour clods. Mince the whole dill (including stem – but very finely) and put it into soup. Season with salt and pepper and cook it for about 30-40 minutes. In the meantime cut bread slices into small cubes and fry it on butter until dry and crispy. Put aside.
When the soup is ready to serve add (in hot soup) sour cream mixed with yolk and lemon. If you want really full soup you can add egg-white mixing hard the moment you put it in.
Serve with bread cubes (put them in soup).
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|Serving Size: 1 Serving (627g)|
|Recipe Makes: 4|
|Calories from Fat: 170 (51%)|
|Amt Per Serving||% DV|
|Total Fat 18.9g||25 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 129.2mg||40 %|
|Sodium 333.3mg||11 %|
|Potassium 449mg||12 %|
|Total Carbohydrate 37.2g||11 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 30.4g|
|Protein 11.6g||17 %|
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Calories per serving: 335
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