Composition / ingredients
Step-by-step cooking
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So, put a pot of water on the stove, where we throw diced potatoes, salt. Sorrel is sorted, washed thoroughly, cut into strips a centimeter and a half wide. When the potatoes are ready, we throw sorrel into a saucepan, boil for five minutes. While our food is boiling, we break one raw egg, then rub it with salt, milk and a teaspoon of potato broth. Pour a thin stream into the borscht, "breaking" the stream in the liquid with a fork. Remove from the stove and let cool.
Finely chop the onion, parsley, dill, salt, put in a mortar and rub with a pestle. Hard-boiled eggs are cut into small cubes, fresh cucumbers, peeled, too. We combine crushed greens, eggs and cucumbers together, add sour cream – we will get something like a salad. We put two tablespoons of this salad in a plate and pour the cooled sorrel borscht.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Fresh cucumbers - 15 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Sorrel - 19 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
