Green borscht

A clear soup of potato, carrot, onion and sorrel, finished with egg, dill and sour cream.

Number of servings

2

Nutrients

For entire dish

Calories

242 kcal

Protein

11.5 g

Carbohydrates

28.7 g

Fat

9.8 g

Fiber

6.4 g

Per serving

Calories

121 kcal

Protein

5.8 g

Carbohydrates

14.4 g

Fat

4.9 g

Fiber

3.2 g

Vitamins

For entire dish

Some micronutrient totals include only ingredients with a recorded value.

A

525.1 mcg

C

65.3 mg

D

1 mcg

K

5.3 mcg

B9

7.6 mcg

B12

0.5 mcg

Fe

1.9 mg

Ca

17 mg

Mg

82.4 mg

K⁺

425 mg

Ingredients

• Potato — 100 g
• Sorrel — 80 g
• Chicken egg — 50 g
• Dill — 5 g
• Onion — 40 g
• Carrot — 40 g
• Still water — 350 g
• Sour cream — 20 g
• Table salt — 2 g

Cooking instructions

1. Peel and dice the potato, carrot and onion.
2. Chop the sorrel and the dill.
3. Bring the water to a boil and add the potato, carrot, onion and salt.
4. Simmer for 15 minutes until the potato is tender.
5. Stir in the sorrel and cook for 3 minutes.
6. Boil the egg in a separate pot for 10 minutes then peel and halve it.
7. Ladle the soup into a bowl, add the egg, sour cream and dill.