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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saucepan or soup pot, combine the stock, carrots, potatoes and celery. | 2. Cover and cook over low heat until the potatoes are just soft, about 10-12 minutes; do not overcook. | 3. Add the pickles; continue cooking for 15 minutes. | 4. In a small bowl, beat the milk and flour until smooth; stir a little of the hot soup into the milk mixture. | 5. Mix until smooth and add to the soup pot, stirring until well combined. | 6. Bring the soup to a boil, stirring frequently until slightly thickened; remove from the heat. | 7. In another small bowl, beat the egg with the sour cream until smooth. | 8. Pour a small amount of the hot soup into the egg mixture and mix thoroughly; add the mixture to the soup pot and stir until smooth. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken stock	8	cups		691.2	67.77600000000001	48.38399999999999	23.04
carrot	2		peeled grated	50.02	11.6876	1.1346	0.2928
potato	2	cups	peeled diced	231.0	52.47	6.15	0.27
celery	1	cup	chopped	16.16	2.9997	0.6969	0.1717
dill pickle	5		grated	85.8	17.2315	3.575	2.145
milk	1/2	cup		74.42	5.8316	3.843	3.9894
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
egg	1			71.5	0.36	6.28	4.755
cream	5	tablespoons	sour	118.8	2.778	1.464	11.61
salt black pepper				-	-	-	-
parsley			chopped	-	-	-	-
dill			chopped	-	-	-	-

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