Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Sorrel | not in our table | 0 |
| Beetroot | 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
- 1.5 l water
- 200 g sorrel
- 300 g beetroots
- 2 fresh cucumbers
- 1 egg
- 100 g green onion
- 2 cupful yoghurt
- 2 tblsps sour cream
- 1 tblsp sugar
- dill
- salt
Directions
Boil sorted and shredded sorrel in salted water and cool. Separately boil the beet (whole) with vinegar added to the liquor.
To the cooled sorrel juice add green onion minced and rubbed together with salt and egg yolks, shredded fresh cucumbers and beetroot, mix in beetroot liquor the egg white, sugar and yoghurt beaten with a whisk.
Season the ready chaladnik with sour cream and sprinkle with minced dill
Category:Belarusian Recipes
Category:Belarusian Soups