Potato soup with dill

Ingredients for 8 servings:

• 1 kg potatoes
• 1 liter of water
• 400 g sausage (hunting sausage)
• 2 tsp vegetable broth, clear, instant
• ½ tsp salt
• 1 tsp black pepper from the mill
• 3 tsp dill tips
• 6 grains of allspice
• 3 bay leaves
• 200 g sour cream
• 5 eggs

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Grandma’s potato soup

Peel the potatoes and cut into small cubes. Boil until tender in about 1 liter of water. Add the allspice, bay leaves, salt, pepper, and vegetable stock powder and bring to a boil. In the meantime, cut the sausage into small cubes and hard-boil the eggs. Peel the eggs and slice them using an egg slicer. Lightly whisk the cooked potatoes until the desired consistency is reached. Now you can remove the allspice berries and bay leaves. Add the sausage and sour cream to the pot to warm through (do not let them boil!). Stir in the dill sprigs well and finally, carefully fold in the eggs. Season to taste and serve.