Instructions: 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.

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