Ukrainian Green Soup with Spinach and Egg
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Ingredients
- 350 g spinach
- 300 g waxy potatoes
- 1 onion
- 4 eggs
- 900 ml chicken stock
- 1 lemon
- 80 ml soured cream
Nutrition (per serving)
- Calories
- 232 kcal
- Protein
- 13.4 g
- Carbohydrate
- 19.2 g
- of which sugars
- 5.9 g
- Fat
- 10.5 g
- of which saturates
- 4.3 g
- Fibre
- 4.9 g
- Salt
- 2.10 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Hard-boil the eggs in a pan of water for 9 minutes, then cool under cold running water, peel and halve.
- 2
Fry the chopped onion in a splash of oil for 3-4 minutes until softened.
- 3
Add the diced waxy potatoes and chicken stock, bring to a simmer and cook for 12-15 minutes until the potatoes are tender.
- 4
Stir in the spinach and a squeeze of lemon juice, and simmer for 3-4 minutes until wilted.
- 5
Ladle into bowls, top each with a halved egg and a spoonful of soured cream.
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