Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
673
Calories
31g
Protein
14g
Fat
105g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 2 tb Butter unsalted
- 1 tb Flour all-purpose
- 2 tb Dill; minced
- 4 c Water; cold Salt
- 1/2 c Sour cream
- 1 tb Lemon juice
Directions
1
Make a roux with the butter and flour. Cook it until golden brown.
2
Add dill stir well immediately pour in 1/2 cup cold water and whip until smooth.
3
Add 3-1/2 cups water and salt to taste.
4
Cook soup for about 10 minutes.
5
Mix sour cream with lemon juice and put in the soup tureen.
6
Eliminate lemon juice if the soup is too sour for your taste. Pour the soup over.
Recipe sourced from
fandom