2 or 3 potatoes
1 good handfull fresh dill, chopped fine
2 tbsp. flour
1 1/2 c. sour cream
4 to 6 eggs
Salt to taste

Dice potatoes, rinse and put in pot with enough water to cover and salt. Bring to a boil and remove scum. Add dill and cook covered until potatoes are done. Mix flour and sour cream with about 1/2 cup water, using an egg beater.

When well mixed, stir into potatoes and water. Break eggs into bowl and ease into boiling mixture without breaking. Cook until eggs are done; about 15 minutes. When fresh dill is unavailable, use dry dill or even the juice from a jar of dill pickles. In place of eggs you can make an egg drop mix.