Directions:
- Melt the butter and sauté the onion, leek, carrot, celery, and bay leaf till golden.
- Add potato, sauerkraut, broths, wine and simmer for 30 minutes.
- In a heatproof bowl, blend the egg yolk with the sour cream.
- Add a cup of the hot soup mixture into the bowl and blend.
- Then add that back to the soup.
- DO NOT BOIL, the sour cream will curdle.
- Cook another 3 minutes Add the turkey and cook another 3 minutes or till heated through.
- Add the parsley and cook two minutes longer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 129.08 Kcal (540 kJ) | ||
| Calories from fat | 61.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.82g | 10% | |
|---|---|---|---|
| Cholesterol | 46.82mg | 16% | |
| Sodium | 796.33mg | 33% | |
| Potassium | 380.89mg | 8% | |
| Total Carbs | 8.63g | 3% | |
| Sugars | 2.62g | 10% | |
| Dietary Fiber | 1.8g | 7% | |
| Protein | 6.37g | 13% | |
| Vitamin C | 13mg | 22% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.6mg | 3% | |
| Calcium | 60.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 45.2 Kcal (189 kJ) | ||
| Calories from fat | 21.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.39g | 10% | |
|---|---|---|---|
| Cholesterol | 16.39mg | 16% | |
| Sodium | 278.82mg | 33% | |
| Potassium | 133.36mg | 8% | |
| Total Carbs | 3.02g | 3% | |
| Sugars | 0.92g | 10% | |
| Dietary Fiber | 0.63g | 7% | |
| Protein | 2.23g | 13% | |
| Vitamin C | 4.6mg | 22% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.2mg | 3% | |
| Calcium | 21.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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