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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Place eggs in a saucepan and cover with salted cold water. Bring to a boil, remove from heat, cover saucepan, and let eggs stand in hot water, 10 to 12 minutes. Drain water from saucepan and cover eggs with ice water until chilled, about 10 minutes. Peel eggs and chop or shred. | 2. Fill a large pot halfway with water; bring to a boil. Add potatoes, rice, green onions; reduce heat and simmer until potatoes are mostly tender, 15 to 20 minutes. Add spinach and parsley; continue simmering until wilted, 5 to 7 minutes. | 3. Stir sour cream into soup until well mixed; add dill. Bring soup back to a boil, remove pot from heat, and stir eggs into soup. Season with salt. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	3			214.5	1.08	18.84	14.265
potato	3		cut	-	-	-	-
rice	1/2	cup		339.475	70.5312	6.9745	2.96
green onion	1	bunch	chopped	-	-	-	-
salt	to taste			-	-	-	-
spinach	1	bunch	chopped	78.2	12.342	9.724	1.3259999999999998
parsley	1	bunch	chopped	-	-	-	-
cream	1/4	cup	sour	113.85	2.6622	1.403	11.1262
dill	1	teaspoon	chopped	6.405	1.1586	0.3356	0.3053

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