Ingredients

• 2/3 cup cooked and peeled fava beans
• 1/2 kg young potatoes
• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• 2 cloves garlic
• 1 liter vegetable or chicken broth
• 4 tablespoons chopped dill
• 3 tablespoons chopped chives
• 100 g sour cream 18% or 12%
• feta cheese

Preparation

1. Prepare the fava beans: boil in salted water and peel, measure the required amount. Scrub potatoes, rinse and slice. In a heavy-bottomed pot, heat olive oil with butter, add potatoes and fry for about 5 minutes so they brown in places. Add peeled and halved garlic and fry together for about 2 minutes.
2. Pour in hot broth and bring to a boil. Reduce heat and cook the soup covered for about 10-15 minutes until potatoes are tender. Add the cooked fava beans and cook for about 1-2 more minutes. Add 3 tablespoons chopped dill and chives, remove from heat.
3. Place sour cream in a cup and thin with a few tablespoons of lukewarm water, then add a tablespoon of soup broth at a time, stirring, add about 10 tablespoons of broth this way, only then add this tempered sour cream to the pot of soup. Serve with crumbled feta and the remaining dill.