ukrainian

Beet Kvass Okroshka with Eggs and Rye Croutons

Name: Beet Kvass Okroshka with Eggs and Rye Croutons
Yield: 1 serving
Cuisine: ukrainian
Ingredients: 428 g beet kvass; 220 g cooked beet, diced; 171 g cucumber, diced; 86 g radish, sliced; 31 g green onion, chopped; 12 g fresh dill, chopped; 86 g sour cream; 10 g mustard; 61 g egg; 67 g rye bread, cubed; 2 g salt; 0.61 g black pepper

This dish pairs beet kvass with cooked beet, diced, egg and rye bread, cubed. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

easy

Balanced High satiety Vegetarian

Set your calorie target 650 kcal

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Estimated macros per portion

24 g Protein

86 g Carbohydrates

25 g Fat

13 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

428g beet kvass 51 kcal
220g cooked beet, diced 97 kcal
171g cucumber, diced 26 kcal
86g radish, sliced 14 kcal
31g green onion, chopped 12 kcal
12g fresh dill, chopped 4 kcal
86g sour cream 170 kcal
10g mustard 7 kcal
61g egg 87 kcal
67g rye bread, cubed 178 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

cooked beetcucumbergreen onionfresh dill
Dice cooked beet and cucumber; slice radishes and chop green onion and dill.
beet kvasscooked beetsour creammustardsaltblack pepper
In a bowl, whisk beet kvass with sour cream and mustard; season with salt and black pepper.
Add vegetables to the bowl and toss. Chill 10 minutes if desired.
egg
Soft-boil or hard-boil the egg, peel, and quarter.
rye bread
Toast rye bread cubes in a dry skillet until crisp, 4-6 minutes.
eggrye bread
Serve the chilled soup topped with egg and rye croutons.