2 lbs. fresh ripe tomatoes, peeled
2-3 tbsp. sugar
2 tbsp. minced yellow or green onion
1/4 c. butter
2 tbsp. snipped parsley
1/4 c. dry or 1/2 c. fresh chopped dill weed
Salt and pepper
4 c. chicken broth
1/4 c. flour
3 c. milk
Chop tomatoes; sprinkle with sugar and set aside. In large saucepan, saute onion in melted butter until golden brown. Add parsley, half of dill and all of the tomatoes. Sprinkle with salt and pepper. Cover and cook over medium heat 10 minutes, stirring occasionally. Add broth and simmer 30 minutes. Using wire whisk, mix flour into milk until smooth. Slowly pour flour-milk mixture into soup, stirring constantly. Simmer slowly a few minutes.
For dumplings, combine egg, flour, salt, pepper and 2 tablespoons of the sour cream, mixing well. Drop by spoonfuls into soup. Boil until dumplings come to the top. Before serving, put large spoonful of the remaining sour cream into each soup bowl. Ladle in soup and sprinkle with remaining dill weed. Yield: 6-8 servings.
