Polish Dill Soup (Zupa Koperkowa)

The Polish like Dill, I like Dill, lot's of folks like Dill, so what's not to like about Dill Soup? And, with this soup you even get dumplings!

Polish Dill Soup (Zupa Koperkowa)

2 tablespoons butter, divided

3/4 cup fresh dill, finely chopped

6 cups of stock, either: beef, veal, chicken or vegetable

3 tablespoons flour

1/2 cup cold water

1 egg yolk

1/2 cup sour cream

Salt and pepper to taste

Melt 1 tablespoon butter in a skillet, add 1/4 cup dill and sauté gently over low heat for 1 to 2 minutes.

In a large soup pot heat stock to boiling and add the dill and butter mixture.

Dissolve the flour in the cold water and add to the stock. Bring the stock back to a low boil.

Make String Dumpling mixture and dribble the mixture into the boiling stock with a fork and cook for one minute. Keep soup at a low boil to avoid disintegrating the dumplings.

Beat the egg yolk with 1 tablespoon of butter. Gradually add 1 cup of the boiling stock and stir well. Stir in the sour cream until the mixture is smooth. Return this mixture to the soup pot.

Simmer for a minute or two but do not boil. Turn off the heat, add the remaining dill, stir, cover and let stand for 2-3 minutes.

Adjust seasonings and serve soup in warm bowls.

Serves 4.

String Dumplings

1 large egg

3-1/2 tablespoons flour

1/8 teaspoon salt

Mix egg with flour and salt. Beat with whisk or fork for 2 minutes. Dribble batter slowly into boiling stock from a spoon or fork.