Try this Bohemian - Dill Potato Soup recipe, or contribute your own.
Suggest a better descriptionDice potatoes, rinse and put in pot with enough water to cover and salt. Bring to a boil and remove scum. Add dill and cook covered until potatoes are done. Mix flour and sour cream with about 1/2 cup water, using an egg beater. When well mixed, stir into potatoes and water. Break eggs into bowl and ease into boiling mixture without breaking. Cook until eggs are done; about 15 minutes. When fresh dill is unavailable, use dry dill or even the juice from a jar of dill pickles. In place of eggs you can make an egg drop mix. Posted to MM-Recipes Digest V4 #143 by LRenfroe@aol.com on May 23, 1997
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Serving Size: 1 Serving (278g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 568 | ||
Calories from Fat: 461 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51.2g | 68 % | |
Saturated Fat 29.8g | 149 % | |
Monounsaturated Fat 13.1g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 134.6mg | 41 % | |
Sodium 362.4mg | 12 % | |
Potassium 384.9mg | 10 % | |
Total Carbohydrate 21.8g | 6 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 21.3g | ||
Protein 7.3g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 568
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