Marrow and Dill Soup

Marrow and Dill Soup

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For a richer soup, put one teaspoonful of smetana in the bottom of each bowl before the soup is poured in. This will increase the calories per portion slightly.
Servings: 4
Calories: 130
Prep Time 15 minutes
Cook Time 20 minutes


  • 2 1/4 lb marrow peeled, seeded and grated
  • salt
  • 1 1/2 teaspoons oil
  • 1 1/2 teaspoons plain flour
  • 1 tablespoon mild French mustard
  • 1 tablespoon dried dill
  • 1 1/2 pints chicken stock
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar optional
  • paprika to garnish


  • Put the marrow in a colander, sprinkle a little salt over and leave to stand for 20 minutes.
  • Heat the oil in a large saucepan, put in the marrow and sprinkle with the flour. Stir well, then cook for 1 minute, stirring all the time.
  • Add the mustard and half the dill, stir, then pour the stock in slowly, still stirring. Cover and simmer very gently for 15-20 minutes, do not allow to boil vigorously.
  • For a smooth-textured soup, cool slightly, then blend in a liquidizer. Taste and adjust the seasoning, adding lemon juice and sugar as necessary. Stir in the remaining dill. Pour into warmed soup bowls, sprinkle a little paprika over each portion and serve.
Calories: 130 kcal
Carbohydrates: 16 g
Protein: 8 g
Fat: 4g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 5 mg
Sodium: 276 mg
Potassium: 882 mg
Fiber: 3 g
Sugar: 10 g
Vitamin A: 560 IU
Vitamin C: 48 mg
Calcium: 60 mg
Iron: 2 mg
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