Directions:
- Fill a large pot to about 3/4-full with water; bring to a boil; add the potatoes and cook until fork tender, 8 to 10 minutes; add the green onions and cook another 1 to 2 minutes. Stir in the spinach and sorrel; cook another 2 to 3 minutes; remove from heat. Pour the beaten eggs into the mixture in a slow and steady stream while stirring until the soup thickens. Season with salt, sugar, and vinegar to get a slightly sweet and tangy taste. Allow soup to cool before moving to refrigerator to chill completely. Garnish with any combination of cucumber, egg, sour cream, and dill.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 119.02 Kcal (498 kJ) | ||
| Calories from fat | 29.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.27g | 5% | |
|---|---|---|---|
| Cholesterol | 90.06mg | 30% | |
| Sodium | 106.7mg | 4% | |
| Potassium | 542.44mg | 12% | |
| Total Carbs | 17.24g | 6% | |
| Sugars | 4.21g | 17% | |
| Dietary Fiber | 3.11g | 12% | |
| Protein | 6.2g | 12% | |
| Vitamin C | 14.5mg | 24% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 2.3mg | 13% | |
| Calcium | 89.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 70.83 Kcal (297 kJ) | ||
| Calories from fat | 17.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.94g | 5% | |
|---|---|---|---|
| Cholesterol | 53.6mg | 30% | |
| Sodium | 63.5mg | 4% | |
| Potassium | 322.83mg | 12% | |
| Total Carbs | 10.26g | 6% | |
| Sugars | 2.5g | 17% | |
| Dietary Fiber | 1.85g | 12% | |
| Protein | 3.69g | 12% | |
| Vitamin C | 8.6mg | 24% | |
| Vitamin A | 0.4mg | 22% | |
| Iron | 1.4mg | 13% | |
| Calcium | 53.3mg | 9% | |
* 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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