Directions:
- Cut your veggies and add to a vegetable stock and boil. Also cut of the stalks from the rest of the dill, tie with a kitchen thread and add to the soup. Boil about 15 min and add remove the dill stalks. Chop dill very finely and add half to the soup. Simmer 5 more minutes. Season with salt and pepper. Meanwhile mix the egg yolk with a cup of milk and slowly add to soup while stirring constantly. Don’t boil at this time, just let it simmer very slightly 2 more minutes. Add the rest of the dill and serve as the prelude to the second course or as a main dish with a slice of bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 145.13 Kcal (608 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Cholesterol | 1.23mg | 0% | |
| Sodium | 118.27mg | 5% | |
| Potassium | 631.25mg | 13% | |
| Total Carbs | 32.11g | 11% | |
| Sugars | 9.79g | 39% | |
| Dietary Fiber | 4.82g | 19% | |
| Protein | 4.74g | 9% | |
| Vitamin C | 4.4mg | 7% | |
| Vitamin A | 1.6mg | 54% | |
| Iron | 1.3mg | 7% | |
| Calcium | 123.8mg | 12% | |
| Amount Per 100 g | |||
| Calories | 65.45 Kcal (274 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Cholesterol | 0.55mg | 0% | |
| Sodium | 53.33mg | 5% | |
| Potassium | 284.67mg | 13% | |
| Total Carbs | 14.48g | 11% | |
| Sugars | 4.41g | 39% | |
| Dietary Fiber | 2.17g | 19% | |
| Protein | 2.14g | 9% | |
| Vitamin C | 2mg | 7% | |
| Vitamin A | 0.7mg | 54% | |
| Iron | 0.6mg | 7% | |
| Calcium | 55.8mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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