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Yogurt Soup Norway 1 cup of yogurt
1/2 cup of sour cream
salt
1 bunch dill or 1 tablespoon of chopped dill
2 teaspoons of brandy
1/2 pound of crab meat
white pepper
Combine the yogurt, sour cream and salt to taste, beat them until foamy. Reserve several sticks of fresh dill for garnish, chop the remainder. Add it to the liquid. Season with brandy and add the crab meat. Let the mixture sit in the refrigerator for at least 30 minutes, until chilled. Season to taste and garnish with dill sticks. Serve the soup cold. Serves 6
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