| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Persian, Soup | 4 | Servings | |
INGREDIENTS
| 1 | Boiled egg, chopped | |
| 1/2 | c | Raisins |
| 2/3 | c | Yogurt |
| 1/2 | c | Light cream |
| 6 | Ice cubes | |
| 1 | Cucumber, chopped | |
| 1/4 | c | Green onions, chopped |
| 2 | t | Salt |
| 1/2 | t | Pepper |
| 1 | c | Cold water |
| 1 | T | Parsley, chopped |
| 1 | T | Fresh dill, chopped or |
| 1 | t | Dried dill weed |
INSTRUCTIONS
Soak the raisins in cold water for 5 minutes. Put yogurt in a big mixing bowl, add cream, chopped egg, ice cubes, chopped cucumber, green onions, salt and pepper. Pour off the water from the raisins and add it to the yogurt mixture. Add 1 cup of cold water and mix well. Let this soup stand in the icebox for 2 to 3 hours. When serving, garnish with parsley and dill. Source: In a Persian Kitchen typed by Leonard Smith Posted to MM-Recipes Digest V4 #067 by lionheart@chase3000.com on 1997, .
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Nutrition (calculated from recipe ingredients)
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Calories: 179
Calories From Fat: 70
Total Fat: 7.9g
Cholesterol: 68.8mg
Sodium: 1228.7mg
Potassium: 472.2mg
Carbohydrates: 23.5g
Fiber: 1.8g
Sugar: 16.4g
Protein: 6g