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Village Soup

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Submitted by dcmcat

YIELD

3 servings

PREP

10 min

COOK

15 min

READY

25 min

Ingredients

2 473
CUPS ML BEEF STOCK
prefer veal stock if possible
1 237
CUP ML SOUR CREAM
1 1
EACH EACH EGGS
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
¾ 177
1 5
TEASPOON ML DILL WEED
fresh, chopped
2 473
CUPS ML SAUERKRAUT
juice
½ 118
CUP ML CROUTONS
rye

Directions

Bring stock to a low boil, add the sauerkraut juice.

Mix the sour cream, flour, and egg.

Add some of the boiling stock-juice to the pot and simmer for 4 minutes.

Add the mashed potatoes and sprinkle in the dill.

Cook for 3 more minutes. Serve in bowls and sprinkle the croutons liberally.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 411g (14.5 oz)
Amount per Serving
Calories 332 58% from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 102mg 34%
Sodium 1253mg 52%
Total Carbohydrate 9g 9%
Dietary Fiber 4g 16%
Sugars g
Protein 21g
Vitamin A 14% Vitamin C 30%
Calcium 16% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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