Dill Puree Soup
4 servings
30 minutes
Dill puree soup is a delicate and aromatic dish of Bulgarian cuisine, infused with the freshness of herbs and the softness of creamy texture. Its flavor is based on roasted roots of carrots and celery, which provide a rich vegetable hue. Sour cream and egg yolk create a velvety consistency, while lemon juice adds a light acidity that highlights the taste of the herbs. Dill generously sprinkled before serving fills the dish with freshness and lightness. This soup is perfect for a cozy family dinner as well as for a festive table. It not only warms on cool days but also delights with its harmonious combination of flavors, making it a versatile choice for lovers of exquisite soups.
1
In heated butter, sauté peeled, washed, finely chopped slices of carrot, celery, and chopped onion, add flour, sauté, and pour in water or broth. Cook until the roots are ready.
- Butter: 100 g
- Carrot: 300 g
- Celery root: 50 g
- Onion: 40 g
- Wheat flour: 75 g
- Meat broth: 1.5 l
2
Remove the cooked roots, strain them through a sieve, and put the strained mass back into the broth.
- Carrot: 300 g
- Celery root: 50 g
- Onion: 40 g
3
Season the soup with a mixture of crushed yolk and sour cream, add the juice of one lemon to the soup. When serving, generously sprinkle with dill.
- Egg yolk: 1 piece
- Sour cream: 125 g
- Lemon: 1 piece
- Dill: 2 tablespoons
- Salt: to taste