Rugių Sriuba - Rye Soup

Ingredients

• 1 cup rye flour
• 2 medium potatoes
• 1 large onions
• 2 medium carrots
• 6 cups water
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 bay leaf
• 2 tablespoons fresh dill
• 1 cup sour cream

Instructions

1. 1

   Peel and dice the potatoes, carrots, and onion into small pieces.

2. 2

   In a large pot, bring 6 cups of water to a boil over medium-high heat.

3. 3

   Add the diced potatoes, carrots, and onion to the boiling water.

4. 4

   Add 1 teaspoon of salt and 1 bay leaf to the pot. Reduce the heat and let it simmer for 15 minutes.

5. 5

   While the vegetables are cooking, in a separate bowl, mix 1 cup of rye flour with a little water to form a smooth paste.

6. 6

   After 15 minutes, slowly add the rye flour paste to the pot, stirring continuously to avoid lumps.

7. 7

   Continue to simmer the soup for an additional 10-15 minutes, stirring occasionally until the soup thickens.

8. 8

   Add 1 teaspoon of black pepper and adjust salt to taste. Remove the bay leaf.

9. 9

   Stir in 2 tablespoons of chopped fresh dill.

10. 10

    Serve hot, garnished with a dollop of sour cream and additional dill if desired.