Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lemon Balm | juice of 1 lemon (48ml) | 12 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Chive | 1 tbsp (3g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Sunflower Oil | not in our table | 0 |
| Sorrel | 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
- 3–4 cups (200 g / 7 oz per cup) sour cream
- Milk
- 1 tbsp sunflower oil (or other oil of neutral taste)
- 2 tsp lemon juice
- 4 hard-boiled eggs
- 10–15 large potatoes
- 1–1½ empty sour cream cups filled with dill
- 1–1½ empty sour cream cups filled with other mixed herbs (e.g. chives , parsley , onion leaves, lemon balm, burnet, a small amount of sorrel if available)
Directions
Combine sour cream, oil, and lemon juice. Add milk until the mixture takes the consistency of a thick sauce.
Mix herbs well, and mix them into the sauce.
Cut hard-boiled eggs to small pieces and add them to the sauce along with some salt and pepper.
Leave the sauce in the fridge for about 1–1½.
Boil potatoes and serve hot with the cold sauce. More hard-boiled eggs can also be served along with this.