1. Remove the stalks from 1 kg ceps, cut into quarters and stew in 50 ml oil. Lightly fry 75 g chopped onion and the chopped cep stalks in 50 ml oil, add 50 g chopped dill and cook for 10 minutes.
2. Add the ceps and 225 g smetana or yogurt and cook together for a further 5 minutes.