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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Caraway Seed | 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
- 4 cups water
- 1 teaspoon salt
- 1 teaspoon caraway seed
- 4 potatoes, peeled and diced
- 4 tablespoons all-purpose flour
- 4 cups sour cream
- 1 pound mushroom, sliced
- 1 tablespoon fresh chopped dill weed
- 1/8 teaspoon ground black pepper
- 2 large eggs
Directions
Combine water, salt and caraway seed in a large saucepan.
Bring to a boil; add potatoes. Boil, covered, for 15 minutes.
Meanwhile stir flour into sour cream.
Stir flour mixture into potato mixture.
Add mushrooms, cover; simmer for 10 minutes.
Remove from heat; add dill and pepper. Mix gently.
Measure about ½ cup soup; set aside.
Whisk eggs in a bowl, then whisk the ½ cup reserved soup into eggs.
When well-combined pour egg-soup mixture into saucepan of soup.
Heat thoroughly.6 servings