Sour Creamy Potato Vegetable Stew with Dill and Poached Egg
This simmered dish pairs potato, peeled and diced with vegetable stock, sour cream and egg. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Ingredient quantities automatically adjust to your calorie target.
11g olive oil97 kcal
89g yellow onion, diced36 kcal
7g garlic, minced10 kcal
3g sweet paprika9 kcal
1g caraway seeds3 kcal
278g potato, peeled and diced214 kcal
89g green bell pepper, diced18 kcal
167g zucchini, diced28 kcal
278g vegetable stock17 kcal
67g sour cream (20% fat)133 kcal
56g egg80 kcal
7g fresh dill, chopped2 kcal
Cooking instructions
olive oilyellow onion
Warm the olive oil in a small pot over medium heat. Add the onion and cook 4-5 minutes until softened.
garlicsweet paprikacaraway seeds
Stir in the garlic, sweet paprika, and caraway seeds for 30 seconds until fragrant.
potatogreen bell pepperzucchinivegetable stock
Add the potato, bell pepper, zucchini, and vegetable stock. Bring to a simmer and cook 12-15 minutes until the potato is tender.
green bell peppersour cream (20% fat)
Mix the sour cream with a spoonful of hot broth, then stir it back into the pot to gently thicken. Simmer 1-2 minutes; season with salt and black pepper.
egg
Poach the egg in barely simmering water for 3 minutes (or to preferred doneness).
eggfresh dill
Ladle the stew into a bowl, top with the poached egg, and finish with chopped dill.
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