Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
716
Calories
75g
Protein
31g
Fat
32g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| 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
- 10 cups of boiling Water
- 4 Tbsp Chicken Bouillion base
- 3 hard boiled Eggs, chopped
- 1 quart Buttermilk
- 5 Green Onions, minced well
- 1/2 English Cucumber, chopped
- 1 cup Ham or Kohlbasa, chopped
- 2 Lemons, juiced
- 1/2 cup Celery, chopped fine
- Salt, to taste
- Fresh Dill, chopped fine, to taste
Directions
1
Add Chicken Boullion base to boiling water, stir, set aside to cool to room temperature.
2
While broth is cooling, prepare vegetables, eggs and ham.
3
When broth is room temperature, add buttermilk and lemon juice, vegetables, eggs and ham. Stir well.
4
Add salt and dill to taste. Refrigerate.
5
Soup is best served well chilled.
Recipe sourced from
fandom