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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Momma makes this just for me because I love it so. Finally made her measure and now I'm giving it a go on my own. Cheap and easy. It is even good leftover cold Ingredients:
6 medium potatoes peeled |
2 teaspoons of salt |
3 tbsp of snipped dill |
2 tbsp of flour |
1 1/2 cups sour cream |
1 tbsp of white vinegar |
Directions:
1. Boil the potatoes in six cups of water (starting cold) with the salt for about 30 minutes.
2. Remove the potatoes with a spoon.
3. Add the dill weed to the potato water and boil for five minutes.
4. Mix the flour with 1/2 cup of water, shake like crazy in a jar.
5. Off the heat, add the flour to the dill mixture stirring constantly.
6. Return pot to heat and boil 3 minutes, stirring all the while.
7. Off the heat, stir in the sour cream. Dice the potatoes and add to the soup.
8. Alternately run the potatoes through a food mill instead of dicing.
9. Add vinegar and serve. Happiness in a bowl.
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