Dill Soup

I haven't posted in a long while, but I have a good excuse :) Gabriela turned five, and I survived two birthday parties. But I'm slowing down now and getting back to blogging. I hereby announce a birthday break until December.

Since I've decided to write something, I'll share a recipe too. This dill soup came about spontaneously. I had no time to go shopping, but I had to make dinner. Luckily, I still had some frozen broth and a few other ingredients. I was afraid nothing good would come of it, but I was wrong. My kids ate the soup without a word of complaining. I won't claim this soup is anything special. I wouldn't enter it in a cooking contest. But it's simple, quick and cheap. Perfect for every day. It's best made with homemade broth.

If you like, you can make the soup a bit creamier, e.g. with sour cream, and blend it lightly. I preferred not to. My soup has white chicken sausages in it. Ground meatballs work well too.

Dill soup

Directions – Dill Soup:

Heat the broth. Peel the potatoes and cut them into smaller pieces. Coarsely grate the carrots (if you want to blend the soup, you can slice them instead) and add them to the broth together with the potatoes. Cook until the vegetables are tender. Optionally, ladle a few tablespoons of the soup into a cup, mix it with a few teaspoons of cream and pour it back into the soup. Cut the sausages into smaller pieces and cook them in the soup. Wash the dill, dry it, chop it finely and add it to the soup. Bring to a boil, season with salt and pepper and serve.

Enjoy!