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METHOD:
Finely chop the onion and fry in butter (20 g) and olive oil (3 tbsp) in a larger pot for 5 minutes.
Chop the dill and add half of it to the pot.
Cut half of the peeled potatoes into smaller cubes, finely grate the other half (if grated in advance, mix with a spoonful of lemon juice to keep bright color) and also add to the pot together with the grated garlic. Season with a pinch of salt and ground black pepper.
Roast and stir for another two minutes. Then pour 1100 ml of water over everything, close the pot with a lid and cook for 35-40 minutes until the potato cubes are soft.
Then add 300 ml of thick coconut milk to the pot, the other half of the chopped dill, let it boil and cook slowly for another 10 minutes.
After cooking, season with salt and let the soup chill for another 30 mins.
Serve with boiled eggs, toasts and garnish with fresh dill, add a spoon of vinegar into each portion if you like.
NOTES: The grated potatoes are boiled to a puree and the soup does not need additional thickening. If you prefer thicker soups, mix a part of the soup with a blender. For vegan version, omit the butter or replace it with coconut oil.
🍽 5-6 ⏱55 MIN 🛒
SHOPPING LIST: ☉ potatoes 800 g ☉ onion 1 pc ☉ garlic 2 cloves ☉ coconut milk (thick from a can) 300 ml ☉ fresh dill 100 g ☉ olive oil 3 tbsp ☉ butter 20 g ☉ salt, black pepper, water, vinegar