ReceptnaptárDill soup with sour cream
Dill soup brings the scent of summer to the table: a little roux, plenty of fresh dill, a dash of vinegar and sour cream, ready in under half an hour. Its sweet-and-sour flavour is very refreshing, which makes it a good choice before a heavier main course. With boiled egg or small dumplings it becomes more substantial, and for lovers of dill it is a sure thing.
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Ingredients
Method
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- Cook the flour in the lard in a pan over medium heat for 2-3 minutes until you have a pale yellow roux.
- Stir in the chopped dill and mix it with the hot roux.
- Pour in the water, stir until smooth and season with salt.
- Add a little vinegar and sugar to taste, bring to the boil and cook for 5-6 minutes.
- In a soup tureen, mix the egg yolk with the sour cream until smooth.
- Slowly pour the hot soup into the egg and sour cream mixture, stirring, so the egg doesn't curdle.
- Serve at once, while hot.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Do not cook the dill for longer than the 5-6 minutes given, as longer boiling dulls its aroma; keep a little back for serving.
- Add the vinegar and sugar little by little, because the soup is at its best when sweet and sour are in perfect balance.
- Pour the hot soup into the sour cream and egg mixture in a thin stream, stirring constantly, so that the yolk does not curdle.
Frequently asked questions
Can I use dried dill?
Without fresh dill the soup loses much of its flavour, so frozen dill is the better choice, as it keeps its aroma far better. Dried dill is only a last resort.
What can I add to make it more substantial?
Put a boiled egg, halved, in each bowl, or cook small dumplings or csipetke in the soup. It is also delicious with cubes of potato, which should be cooked in the soup once the roux has been thinned with liquid.
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