Tangy dill soup with poached eggs: add fresh dill after cooking

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1. Dice the potatoes

   10 min

   Peel the potatoes and cut them into small cubes. Finely chop the onion.

2. Make the soup base

   5 min

   Cook the onion in the butter until translucent. Stir in the flour and cook briefly, keeping it pale. Gradually pour in the broth, whisking constantly to prevent lumps.

3. Cook the potatoes

   20 min

   Add the potatoes, bay leaf, allspice berries, and salt. Cook for about 20 minutes, until the potatoes are tender.

4. Poach the eggs

   5 min

   Reduce the heat so the soup is just simmering gently. Crack the eggs into a cup one at a time and carefully slide them into the soup. Cook without stirring for 4 minutes, until the whites are set.

5. Finish the soup

   5 min

   Mix the sour cream with a ladleful of hot soup, then carefully pour it into the pot. Add the vinegar and dill and heat through without boiling. Remove the bay leaf and allspice berries. Place one egg in each bowl.

Tip: Use frozen dill when fresh dill is out of season; dried dill has a milder aroma. You can also poach the eggs separately in salted water with a tablespoon of vinegar and add them to the soup just before serving.

This recipe was translated from the Slovak original: Kôprová polievka na kyslo s vajíčkom: čerstvý kôpor ide do hrnca až po dovarení