Directions:
- Melt butter in saucepan over medium heat.
- Add onion, celery, cabbage, salt, and pepper.
- Partly cover and cook for 10 minutes over a low heat.
- Add potatoes, chicken stock, and dill.
- Bring to a boil while stirring periodically.
- Boil, partly covered, for 20 minutes.
- Mix the flour with the sour cream in a bowl.
- Add 1/2 cup of the hot soup stock to bowl, mix well, and pour into soup.
- Mix well and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 360 Kcal (1507 kJ) | ||
| Calories from fat | 121.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.48g | 21% | |
|---|---|---|---|
| Cholesterol | 36.13mg | 12% | |
| Sodium | 714.64mg | 30% | |
| Potassium | 935.28mg | 20% | |
| Total Carbs | 46.54g | 16% | |
| Sugars | 13.97g | 56% | |
| Dietary Fiber | 5.57g | 22% | |
| Protein | 15.45g | 31% | |
| Vitamin C | 18.4mg | 31% | |
| Vitamin A | 1mg | 35% | |
| Iron | 1.3mg | 7% | |
| Calcium | 125.4mg | 13% | |
| Amount Per 100 g | |||
| Calories | 61.08 Kcal (256 kJ) | ||
| Calories from fat | 20.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.29g | 21% | |
|---|---|---|---|
| Cholesterol | 6.13mg | 12% | |
| Sodium | 121.25mg | 30% | |
| Potassium | 158.69mg | 20% | |
| Total Carbs | 7.9g | 16% | |
| Sugars | 2.37g | 56% | |
| Dietary Fiber | 0.94g | 22% | |
| Protein | 2.62g | 31% | |
| Vitamin C | 3.1mg | 31% | |
| Vitamin A | 0.2mg | 35% | |
| Iron | 0.2mg | 7% | |
| Calcium | 21.3mg | 13% | |
* 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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