Photo: Cala
Estimated Nutrition (whole recipe, rough)
1005
Calories
66g
Protein
17g
Fat
143g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 litre chicken stock
- 2 med sized potatoes
- 2 med sized cucumbers, pickled in brine
- 25g butter
- 150 ml sour cream
- 1 tsp plain flour
- salt and pepper to taste
- =
Directions
1
Heat the stock. Peel and dice potatoes and boil them in the stock until soft. Peel the cucumbers and grate them coarsely. Melt the butter and soften the grated cucumber. Add to the stock and potatoes. Taste and add a little brine if necessary - the soup should have a pleasantly sour taste. Mix the sour cream with the flour and stir into the soup. Season with salt and pepper. Serve immediately without bringing back to the boil. Serves 4.
Recipe sourced from
fandom