Recipe

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• 2 lbs tomatoes, pureed
• 2 -3 tbsp sugar
• 4 tbsp butter
• 2 tbsp scallions , minced including green part
• 2 tbsp fresh parsley, chopped
• 1/2 cup fresh dill, chopped
• salt and pepper
• 4 cups chicken stock or 2 cups canned chicken broth, with 2 cups water or 2 chicken bouillon cubes, with 4 cups boiling water
• 4 tbsp flour
• 4 cups milk
• 1 cup sour cream
• 4 tbsp sour cream
• 2 eggs
• 1 cup flour
• 1/2 tsp salt
• 1 pinch black pepper

• 1 Sprinkle tomatoes with sugar, set aside.
• 2 In a Large Soup Pot: Melt butter, add scallions and saute until golden. Add parsley, 1/2 the dill and all the tomatoes. Sprinkle with salt and pepper, cover and cook on medium heat for 10 minutes stirring every 2 minutes.
• 3 Add the chicken stock, bring to a boil; reduce heat and simmer 30 minutes.
• 4 With a wire wisk, mix 4 T. flour with milk until lump free. Slowly pour into the soup stirring constantly.
• 5 Cover and bring to a boil over medium heat stirring occasionally to avoid scorching.
• 6 Reduce heat and simmer.
• 7 Dumplings: Mix together the ingredients for the sour cream dumplings. The dough will have a consistency firmer than pancake batter, but softer than dumpling dough.
• 8 As the soup simmers, dip a small spoon into soup. Using the hot spoon, take almond size pieces of dough and drop into the simmering soup.
• 9 Cook until dumplings all come to the top of the soup.
• 10 Take 1 cup sour cream and whisk it with a few spoonfuls of the hot soup. Stir until smooth. Add back into the soup. Sprinkle with remaining dill on top. Adjust seasoning by adding more salt and pepper. If the soup is too acidic add more sugar.
• 11 Enjoy.