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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 with cover, combine chicken broth (or stock), bouillon, carrots, potatoes and celery. | 2. Bring to a boil, reduce heat and cook covered, over low heat, til potatoes start to get soft (about 10 minutes). | 3. Do not over cook. Add pickles and continue cooking about 15 minutes. | 4. In a small bowl, beat milk and flour til smooth and stir in a small amount of the hot soup (to temper) and add to soup. | 5. Bring to the boil and cook til slightly thickened. | 6. Remove from heat. | 7. In a small bowl, beat egg with sour cream till smooth and stir in a small amount of the hot soup. | 8. Add to soup and stir til smooth. | 9. Keep soup warm but DO NOT BOIL (the soup will curdle). | 10. Salt and pepper to taste | 11. Garnish with parsley and dill (optional). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	8	cups		624.96	15.12	89.1072	20.9664
chicken bouillon cube	2			-	-	-	-
carrot	2		grated	50.02	11.6876	1.1346	0.2928
potato	2	cups	peeled cubed	231.0	52.47	6.15	0.27
celery	1	cup	sliced	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 pepper				-	-	-	-
parsley	1/2	teaspoon	chopped	0.225	0.0396	0.0186	0.0049
dill	1/2	teaspoon	chopped	3.2025	0.5793	0.1678	0.1527

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