4 Serves
73 Mins
Boil the potatoes and eggs in a large pot until fully cooked, then cool, peel, and dice them.
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Vitamin E
1 mg / 15 mgVitamin K
40 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
91 µg / 400 µgCalcium
152 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
810 mg / 1,250 mgPotassium
849 mg / 4,700 mgSodium
2237 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
35 µg / 55 µgFiber
3 g / 28 gSugar
4 g / 50 gSaturated Fat
5 g / 20 gCholesterol
234 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 gFinely chop the cucumbers, radishes, ham, scallions, and fresh dill using a chef's knife on a cutting board.
Combine all chopped ingredients in a large bowl and season with salt and black pepper to taste.
Pour the chilled kvass over the mixture and stir gently to combine.
Serve the soup chilled, topped with a dollop of sour cream and extra fresh herbs.
25
g75
g24
g
