Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Yogurt | 170g plain Greek | 100 |
| Green Onion | 1 medium (110g) | 44 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Sorrel | not in our table | 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
- =
- 10 cups water
- 3 pieces of farmer sausage, 6 inch pieces (or more)
- 1/2 cup chopped green onion tops
- 2 cups chopped fresh sorrel
- 1/3 cup fresh dill sprigs
- 3-4 medium potatoes, diced
- 3 sprigs parsley
- 1 bay leaf
- 8 peppercorns
- salt
- sour cream
- =
Directions
To the water in a large soup pot, add the farmer sausage and cook for about 1 hour: this makes your soup stock.
Remove the pieces of sausage and let cool, then remove the casing and cut up into bit size pieces.
Add potatoes, onion greens, dill green, parsley, sorrel, bay leaf and peppercorns (in a spice bag or container) to the stock.
Cook this until potatoes are done.
Add the farmer sausage pieces back into the soup.
Add salt to taste.
Serve hot with heaping tablespoon of sour cream in each serving.
Good served with fresh homemade brown bread.
The farmer sausage can be substituted with a smoked ham hock.