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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Add potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf. | 2. Heat remaining olive oil in a skillet over medium heat, and sauté the mushrooms for 5 minutes, or until lightly browned. Stir sautéed mushrooms into the soup. | 3. In a small bowl, mix the sour cream and flour until smooth, and stir into the soup to thicken. | 4. To serve, garnish each bowl of soup with a sprig of fresh dill. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
leek	2		chopped	-	-	-	-
carrot	2		sliced	59.04	13.7952	1.3392	0.3456
chicken broth	6	cups	low sodium	468.72	11.34	66.8304	15.7248
dill weed	2	teaspoons	dried	0.1595	0.026000000000000002	0.0128	0.0042
salt	2	teaspoons		-	-	-	-
black pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094
bay leaf	1			-	-	-	-
yukon gold potato	2		peeled diced	403.4676	0.0	89.7602	2.2667
button mushroom	1	lb	sliced	403.4676	0.0	89.7602	2.2667
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
purpose flour	1/4	cup		403.4676	0.0	89.7602	2.2667
dill weed				0.1595	0.026000000000000002	0.0128	0.0042

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.