Estimated Nutrition (whole recipe, rough)
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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 small whole stalk of celery, cut in small pieces, about 2 cups
- 2 onions, peeled and chopped
- 2 Tbls. chopped parsley leaves
- 3 Tbls. oil, (I use corn or peanut oil)
- 5 medium potatos, peeled and cut in small cubes
- 1 mild pepperoni sausage cut into 2 inch chunks
- 1/4 tsp. black pepper corns
- 4 Bay leaves
- 2 quarts of water
- 3 Tbls. of good white vinegar
- 6 raw eggs
- 1/2 pint of sour cream
- 1 tsp. Salt (celery and the vinegar are naturally salty)
Directions
In soup pot, saute celery and onions in oil until limp.
Add to soup pot parsley, potatos, pepperoni chunks, pepper corns, Bay leaves and 2 quarts of water.
Simmer slowly for at least one hour, until potatos are soft.
Add the 3 Tbls. of vinegar. Taste and if soup does not have enought salt, add to taste. While soup is simmering, break 6 raw eggs, one egg at a time, into the pot. Space them so they will cook to a firm stage, without touching one another. Do not stir soup!
Serve soup, eggs and chunks of sausage in each soup plate. Put a heaping tablespoon of sour cream in each plate.