5-6 ripe tomatoes (canned may be substituted)
2-3 tbsp. sugar
4 tbsp. butter
2 tbsp. minced green onions
2 tbsp. chopped parsley
1/2 c. chopped fresh baby dill, divided
Salt & pepper to taste
4 c. chicken stock
4 c. milk
4 tbsp. flour
1 c. sour cream (minus 2 tbsp. reserved for dumplings)
Dumplings (recipe follows)

Use less if using dried dill leaves or seeds.

Peel tomatoes, cut into small chunks and put in a bowl. Sprinkle with sugar; set aside.

In large kettle, melt butter. Add green onions; saute until golden brown. Add parsley, 1/4 cup dill and all of the tomatoes. Sprinkle with salt and pepper. Cover and cook over medium heat for 10 minutes, stirring occasionally.

Add chicken stock; simmer for 30 minutes. In bowl, using a wire whip, mix milk with flour until smooth. Slowly pour flour/milk mixture into soup, stirring. Simmer slowly. Drop dumplings by level teaspoonful into soup; boil gently until dumplings come to top.

To serve, place a spoonful of sour cream in each bowl. Pour soup and dumplings over sour cream and sprinkle top of each serving with remaining dill. Makes 6 to 8 servings.

DUMPLINGS:

2 tbsp. sour cream
1 egg
1/2 c. flour
1/4 tsp. salt
Pinch pepper

Mix all ingredients in bowl until thoroughly blended.