Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sour Milk | 1 cup (244ml) whole | 149 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Green Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| 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
- 38 g. pickled, coarsely diced beets
- 19 g. beet marinade (pickling juice)
- 6 g. chopped dill
- 25 g. chopped fresh cucumber
- 150 ml sour milk
- 18 g. sour cream
- pinch salt
- 3.5 - 4 g. sugar
- 3-4 hard-boiled egg slices
- 3 g. chopped green onion
Directions
In a bowl, add salt to sour milk, and mix well; also add beets, cucumber and dill. To the marinade beet, add the sugar and mix well until the sugar dissolves (the less sweet the marinade, the more sugar you will need; this will call for taste-testing). Add the sweetened marinade and sour cream to the sour milk mixture, mix, and place in the refrigerator until ready to serve.
When ready to serve, pour into a serving bowl, float egg slices on top and sprinkle with green onion. Serve with boiled potatoes on the side.
Category:Latvian Recipes
Category:Latvian Soups