Directions:
- Parboil potatoes.
- Mix soup stock with sauerkraut juice to make ciorba stock.
- Pour into a 2-3 quart kettle.
- Add all vegetables and herbs and stir well.
- Bring to a boil over high heat, reduce heat and simmer for 30 minutes.
- Stir well, season with salt and pepper adjusting to taste.
- Add hot pepper, stir, and simmer until vegetables are cooked, about 5-10 minutes.
- In a small bowl, mix sour cream with egg yolk and flour.
- Stir in a few tablespoons of ciorba, mix thoroughly.
- Then blend mixture slowly into the ciorba and simmer another 5-10 minutes.
- Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1027.34 Kcal (4301 kJ) | ||
| Calories from fat | 228.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.43g | 39% | |
|---|---|---|---|
| Cholesterol | 28.68mg | 10% | |
| Sodium | 26011.14mg | 1084% | |
| Potassium | 3903.95mg | 83% | |
| Total Carbs | 123.52g | 41% | |
| Sugars | 265.76g | 1063% | |
| Dietary Fiber | 1.76g | 7% | |
| Protein | 82.44g | 165% | |
| Vitamin C | 7.2mg | 12% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 0.9mg | 5% | |
| Calcium | 2834.3mg | 283% | |
| Amount Per 100 g | |||
| Calories | 381.13 Kcal (1596 kJ) | ||
| Calories from fat | 84.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.43g | 39% | |
|---|---|---|---|
| Cholesterol | 10.64mg | 10% | |
| Sodium | 9649.88mg | 1084% | |
| Potassium | 1448.33mg | 83% | |
| Total Carbs | 45.83g | 41% | |
| Sugars | 98.6g | 1063% | |
| Dietary Fiber | 0.65g | 7% | |
| Protein | 30.58g | 165% | |
| Vitamin C | 2.7mg | 12% | |
| Vitamin A | 0.2mg | 14% | |
| Iron | 0.3mg | 5% | |
| Calcium | 1051.5mg | 283% | |
* 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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