Dill Soup
Ingredients
- 1 tablespoon butter
- 1 onion
- 1 carrot
- 3 potatoes
- pinch of turmeric and pinch of paprika
- 1 liter stock or chicken or vegetable broth
- 3 tablespoons chopped dill
- 4 tablespoons sour cream for soups 18%
Preparation
- In a pot with butter, soften the diced onion. Peel the carrot, cut lengthwise into 4 pieces, then slice thinly. Add to the pot with the onion and sauté, stirring, for about 3 minutes.
- Add the peeled and diced potatoes, season with salt, pepper, turmeric, and paprika. Sauté, stirring, for about 3 minutes.
- Pour in the broth and bring to a boil. Cover and simmer for about 15 minutes until vegetables are tender. 2 minutes before the end, add the chopped dill.
- Remove the soup from heat and bind with sour cream: first mix it with a few tablespoons of broth, then add to the pot of soup while stirring constantly.
Tips
You can add 1 - 2 tablespoons of fine pasta or rice to the soup (they will thicken it) or possibly pearl barley or millet. Add them right after pouring in the broth.
The soup can be served with regular bread or with quick croutons made from bread (toast bread in a toaster, cut into cubes and serve with the soup). Or with cheese croutons like in
this recipe
(without the pesto addition).