Ingredients: 3/4 lb potatoes, peeled, cubed 8 oz mushrooms 4 c water 1/4 c flour salt 2 c sour cream caraway seed 4 ea eggs 1/2 ea bay leaf dill 1 sm onion, chopped 1/3 c vinegar Directions:1. Cover potatoes with water, add caraway seed, bay leaf and onions. Bring to a boil and cook until potatoes are tender. Add mushrooms. 2. Mix flour, sour cream and add to soup. Bring to a boil again. 3. Carefully break one egg after the other into the simmering soup, spreading the egg white around the yolk with a fork. 4. Eggs can also be boiled seperately in water with added vinegar. 5. Flavor with finely chopped dill. |