At a glance
This creamy dill soup comes together in just 45 minutes and gets its hearty texture from potatoes, eggs, and a touch of flour. You'll sauté onions, simmer everything gently for about half an hour, then finish it off by stirring in dill and eggs for a comforting, nostalgic bowl that's a little bit controversial — some love it, others not so much, but it's worth finding out which camp you're in.
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Sauté the onion
Melt the butter in a pot and sauté the finely chopped onion in it. Don't let it brown — just cook until glassy and soft.
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Dust with flour and add liquid
Sprinkle in the plain flour and pour in the cream. Add the stock, and later top up with more if needed.
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Add the spices
Add the spices to the soup. I like to tie mine up in a piece of gauze so I don't have to go fishing them out later. Simmer for half an hour, stirring occasionally.
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