Ingredients
- 4 cups water
- 1 teaspoon salt
- 1 teaspoon caraway seed
- 4 potatoes, peeled and diced
- 4 tablespoons all-purpose flour
- 4 cups sour cream
- 1 pound mushroom, sliced
- 1 tablespoon fresh chopped dill weed
- ⅛ teaspoon ground black pepper
- 2 large eggs
Make it step by step
- Combine water, salt and caraway seed in a large saucepan.
- Bring to a boil; add potatoes.
- Boil, covered, for 15 minutes.
- Meanwhile stir flour into sour cream.
- Stir flour mixture into potato mixture.
- Add mushrooms, cover; simmer for 10 minutes.
- Remove from heat; add dill and pepper.
- Mix gently.
- Measure about ½ cup soup; set aside.
- Whisk eggs in a bowl, then whisk the ½ cup reserved soup into eggs.
- When well-combined pour egg-soup mixture into saucepan of soup.
- Heat thoroughly.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.