Photo: Cala
Estimated Nutrition (whole recipe, rough)
854
Calories
37g
Protein
32g
Fat
102g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 Tbs lard or butter
- 1 Tbs flour
- 3 hard boiled eggs diced
- 1 egg yolk
- 1 cup sour cream
- 1 bunch of dill
- salt
- =
Directions
1
Heat a sauce pan and roux with lard and flour. Add dill, 4 cups water, and a pinch of salt then boil for a few minutes. Mix yolk and sour cream and put in a tureen with hard boiled eggs. Ladle soup in tureen a little at
2
a time while stirring constantly to avoid curdling. Heat but do not boil and serve.
Recipe sourced from
fandom