Ingredients
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Method
-
Frying the mushrooms
Melt the butter in a large saucepan, add the mushrooms and fry until light brown.
5 min -
Cooking the potatoes
Pour over the water, add the diced potatoes, season with salt and pepper, then cover and simmer gently for about 15 minutes, until the potatoes are soft.
15 min -
Flour and sour cream
Mix the flour with the sour cream until smooth, then stir it gently into the soup so that it does not come back to the boil.
5 min -
Seasoning
Season the soup with vinegar and a pinch of sugar, then stir in the finely chopped dill at the end.
2 min -
Poaching the eggs
Poach the eggs in slightly simmering, vinegared water for about 3 minutes, then lift them out with a slotted spoon.
3 min -
Serving
Serve the hot soup in bowls, place a poached egg on top of each, and sprinkle with dill.
| Nutrient | Total (4 people) | 1 people |
|---|---|---|
| Energy | 1 395 kcal | 349 kcal |
| Fat | 99 g | 25 g |
| of which saturates | 51 g | 13 g |
| Carbohydrates | 88 g | 22 g |
| Protein | 45 g | 11 g |
| Fibre | 9,4 g | 2,3 g |
An estimate calculated from the raw weight of the ingredients. Not included: vinegar. Calculated with approximate data: mushroom, vinegar. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk, egg
May contain: sulphites (depends on the exact product used)
For sensitive digestion: flour, mushroom, sour cream (lactose) (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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