Page 77 - IFSO Cookbook interno VOL4 2026.indd

International
Healthy Recipes Vol. 4

Cooking instructions
● Wash the potatoes thoroughly, peel them, and cut them into small cubes. Place them
in a pot with the caraway seeds and vegetable stock, cover, and simmer gently.
Depending on the size of the pieces, it will take about 15 to 20 minutes for the
potatoes to soften.
● In the meantime, mix the egg with the sour cream until smooth.
● Once the potatoes are soft, add the buttermilk to the soup and heat briefly. Then
reduce the heat significantly; the soup should no longer boil. Slowly pour in the
mixture of egg and sour cream, stirring constantly, and allow the soup to simmer so
that it thickens slightly.
● Attention: If the heat is too high, the egg may curdle.
● Then purée everything finely with a hand blender or hand mixer. Season to taste
with salt and freshly ground nutmeg. Depending on the desired consistency, a little
vegetable stock or water can be added at the end.
● Sprinkle with freshly chopped parsley before serving.

Nutritional Analysis
The nutritional values were calculated using the Nutritional Software (www.nutritional-software.at)
Total
weight Carbo- Cal-
Ingredient used in Kcal Protein Fat hydrate Sugars Iron cium Fiber
recipe (g) (g) (g) (g) (mg) (mg) (g)
(g)
Vegetable soup 500 10 1 0 1 0 0 30 0
Buttermilk 500 185 18 3 20 20 1 545 0
Caraway seeds 5 19 1 1 2 0 1 48 1
Potatoes, raw 250 188 5 0 39 2 2 23 3
Sour cream 50 79 2 7 2 2 0 50 0
Table salt 5 0 0 0 0 0 0 13 0
Ground nutmeg 2 11 0 1 1 0 0 4 0
Parsley, fresh 5 3 0 0 0 0 0 9 0
Chicken egg, raw 70 96 8 7 1 1 1 36 0
Total prepared 1387 589 35 18 66 25 5 756 4
Prepared per serving 231 98 6 3 11 4 1 126 1

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