1In a large pot bring the water and cubed potato to boil. Add chopped two tablespoons of dill and add salt. Cook for 10-12 mins. Then add the milk into the pot.
2Meanwhile mix the cream with two spoons of the flour. The mix of those two ingredients should be well stir so its it has smooth texture.
3Add the beaten eggs into the boiling soup and stir. Put one spoon of sugar. The taste of the soup should be salt and sugar balanced when you taste it.
4Once the potatoes are soft take the pot off the hob and let it cool down on a side.
5Meanwhile add a bit of vinegar to a small pot and bring it to a boil. When it starts bubbly take it off the hob as well.
6Now is the point when you add the vinegar into the warm soup. Stir the soup while you pouring the vinegar so it will not get curdle. Add salt, sugar or vinegar if needed.