Potato Pickle Soup
Ingredients
Metric
500 g potatoes
150 g pickled cucumbers
1 medium onion
1 medium carrot
720 ml ~ 3 cups water
Salt, Herbs & Spices:
1 tsp salt
1 tsp dried dill
1 tsp ground coriander
1 tsp ground cumin
1 tsp garlic powder
US
1 lb potatoes
1 cup pickled cucumbers
1 medium onion
1 medium carrot
3 cups water
Salt, Herbs & Spices:
1 tsp salt
1 tsp dried dill
1 tsp ground coriander
1 tsp ground cumin
1 tsp garlic powder
MAKESMakes 2 large / 4 small portions
PREP TIME10 minutes
COOKING TIME25 minutes
TOTAL TIME35 minutes
Cooking Pot
Steps
1Peel and cut potatoes into bite-sized pieces. Dice the onion and the pickles. Grate the carrot. Add all of the ingredients to a large cooking pot.
2Mix and bring to a boil. Cook over low heat for 25 minutes. Partially cover the pot with a lid to allow steam to escape.
3Transfer to bowls. Garnish with spring onions.
Pressure Cooker
Steps
1Peel and cut potatoes into bite-sized pieces. Dice the onion and the pickles. Grate the carrot. Add all of the ingredients to a large cooking pot.
2Mix to combine.
3Pressure cook for 15 minutes. Wait for the pressure to release naturally.
4Transfer to bowls. Garnish with spring onions.
Nutritional Info
Makes 2 large / 4 small portions
270 Calories per large portion
6g protein
60g carbohydrates
8g fiber
1g fat
270 Calories per large portion
6g protein
60g carbohydrates
8g fiber
1g fat
High in Vitamins B1, B3, B5, B6, Folate, A, C, K
High in Copper
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Copper
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
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