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Polish summer soup

2 large potatos
4 tbsps fresh chopped dill
half an onion
clove of garlic
sour cream (optional)
vinegar or lemon juice (optional)

Dice the potatos thickly, and put them on the stove with two cups
water. Meanwhile, chop the onion finely, crush the garlic, and
chop the dill. Add the onion, garlic, and 3 of the 4 teaspoons of
dill to the soup. Let the soup cook covered until the potatos are
soft enough that they fall apart when you prod them. At that point
you can add sour cream to taste (about a tablespoon), or a little
bit of vinegar or lemon juice, as the soup should have a lightly
sour falavor. You may also wish to add salt, of course.

Then you can either eat the soup warm or chill it. When it is
ready serve, add the remaineder of the fresh dill as garnish to
each dish.

Makes 2 servings.

A traditonal side dish to this soup is cucumber salad. Except for
cucumber it uses all the same ingridients. Take one cucumber, peel
and slice finely on the food grater. Salt lightly and let stand
for a little bit, until some juice seeps out. Drain the juice.
Then add half a small clove of crushed garlic and about a teaspoon
of dill. Sour cream may also be added to taste. The side dish
goes very well with the potato soup.


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