Dissolve 3 Tablespoons flour in 1/2 cup cold water, add to 6 cups strained meat stock,
and bring to boil. Beat 1-2 raw egg yolks with 1 Tablespoon soft butter and gradually add
1 cup hot soup, stirring constantly.
Stir in 1/2 cup sour cream and when mixture is smooth, return to soup pot. Simmer 1
minute or so but do not boil. Switch off heat, add 3-4 Tablespoons finely chopped fresh
dill, stir, cover, and let stand 2-3 minutes. Serve over poured-batter noodles.