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russian

Sorrel and Egg Green Borscht With Sour Cream

This simmered dish pairs sorrel, chopped with eggs, sour cream and chicken broth, low sodium. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch
Easy
Balanced High satiety Vegetarian
300 kcal 2000 kcal
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Estimated macros per portion

33 g Protein
83 g Carbohydrates
20 g Fat
12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 550g chicken broth, low sodium 33 kcal
  • 242g potato, diced 186 kcal
  • 99g carrot, diced 41 kcal
  • 88g sorrel, chopped 18 kcal
  • 110g eggs 157 kcal
  • 38g sour cream 75 kcal
  • 22g scallions, sliced 8 kcal
  • 0.27 tsp (1g) black pepper 1 kcal
  • 0.27 tsp (1g) salt 0 kcal
  • 49g rye bread 130 kcal

Cooking instructions

  1. chicken brothpotatocarrot
    Bring broth to a simmer in a saucepan. Add potato and carrot; cook 8 minutes.
  2. sorrel
    Add sorrel and simmer 2 minutes until wilted.
  3. eggs
    Whisk eggs in a bowl. While stirring the soup, slowly drizzle in eggs to form ribbons.
  4. scallionsblack peppersalt
    Season with black pepper and a pinch of salt, then add scallions.
  5. sour creamrye bread
    Serve with a dollop of sour cream and a slice of rye bread on the side.

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