Carpathian Mountain Soup
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INGREDIENTS
INSTRUCTIONS
Put the pulped beetroot in a pot with two pints of water and simmer for a couple of minutes. Take half your quantity of sour cream and whisk it up with the flour. Stir this into the mixture in the pot and keep warm. For the next stage you gently beat the egg yolk up with the rest of the cream and pour it into your serving dish. Now bring over the heated soup and gently fold it in with the eggy mixture, giving the soup a lovely smooth texture. Now sprinkle with croutons.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (171g) | ||
| Recipe Makes: 4 servings | ||
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| Calories: 120 | ||
| Calories from Fat: 77 (64%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 8.5g | 11 % | |
| Saturated Fat 5g | 25 % | |
| Monounsaturated Fat 2.2g | ||
| Polyunsanturated Fat 0.4g | ||
| Cholesterol 22.4mg | 7 % | |
| Sodium 38.1mg | 1 % | |
| Potassium 62.2mg | 2 % | |
| Total Carbohydrate 10.6g | 3 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 10.6g | ||
| Protein 0.9g | 1 % | |
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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. |
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Calories per serving: 120
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