Salwaa’s Sour Dill Soup

Ingredients:

3 potatoes (peeled and chopped into small cubes)

5 cups water (a little more than enough to cover the potatoes in a pot)

1 Tbsp peppercorns

2 bay leaves

1 tsp cumin /jeera

1/2 cup cake / plain flour

3/4 cup sour cream

3 Tbsp white vinegar

1/2 cup chopped mushrooms

handful of chopped fresh dill

Salt and pepper to taste

3-4 soft boiled eggs

Method:

Rinse the chopped and peeled potatoes and cover with just a little more water than needed, add the bay leaves, peppercorns and jeera. Cook over medium until the potatoes are soft.

Once the potatoes are soft, strain and reserve the excess water, mash the potatoes. In a separate bowl, mix the flour in with the sour cream.  Stir in the liquid from the reserved water used for boiling the potatoes, a couple of tablespoons at a time until the mixture is smooth. Add this mixture to the mashed potatoes. 

Bring to a simmer until the soup thickens. Then add the vinegar, handful of chopped mushrooms and chopped fresh dill. Break open the eggs and allow them to cook in the soup (like poached eggs) for about 3 minutes until soft boiled. Alternatively boil the eggs separately.