polish

White Borscht with Sausage and Egg

Name: White Borscht with Sausage and Egg
Yield: 1 serving
Cuisine: polish
Ingredients: 285 g chicken broth; 114 g rye sour soup base; 73 g cooked pork sausage; 114 g potato; 57 g yellow onion; 5 g garlic; 33 g sour cream; 41 g hard-boiled egg; 5 g rapeseed oil; 0.81 g dried marjoram; 0.81 g black pepper

This simmered dish pairs cooked pork sausage with hard-boiled egg, chicken broth and rye sour soup base. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

26 g Protein

47 g Carbohydrates

38 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

285g chicken broth 17 kcal
114g rye sour soup base 103 kcal
73g cooked pork sausage 241 kcal
114g potato 88 kcal
57g yellow onion 23 kcal
5g garlic 7 kcal
33g sour cream 65 kcal
0.81 piece (41g) hard-boiled egg 59 kcal
5g rapeseed oil 44 kcal
1g dried marjoram 2 kcal
1g black pepper 2 kcal

Cooking instructions

rapeseed oil
Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil.
garlicdried marjoram
Add garlic and marjoram; cook 30 seconds until fragrant.
chicken brothpotato
Pour in broth and bring to a gentle simmer; add diced potato and cook until tender (10-12 minutes).
cooked pork sausage
Stir in cooked sausage slices and warm through 2-3 minutes.
rye sour soup basesour cream
Lower heat; whisk in sour cream, then add rye sour soup base and warm gently without boiling.
hard-boiled eggblack pepper
Season with pepper and salt as needed; ladle into a bowl and top with sliced hard-boiled egg.