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Nutrition Facts
Serving Size 1 (976g) Recipe makes 2 servings
Calories 405
Calories from Fat 123		(30%)
Amount Per Serving		%DV
	Total Fat 13.7g	21%
	Saturated Fat 8.0g	39%
	Monounsaturated Fat 3.4g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 30mg		10%
Sodium 1318mg		54%
Potassium 1990mg		56%
Total Carbohydrate 60.8g		20%
	Dietary Fiber 11.5g	46%
	Sugars 6.0g
Protein 15.2g		30%
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Russian Brussels Sprouts Soup

Recipe #391898 | 40 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: L'ecole
Sep 28, 2009

From a very old book of recipes for two people. According to the text, "The fresh sour cream is a must to bring out the delicate flavor of the Brussels sprouts. Be sure to pass the pepper mill."

SERVES 2 -4 (change servings and units)

Ingredients

1 lb Brussels sprout (preferably young ones)
2 tablespoons butter
3 cups beef stock (or lamb stock if you can get it)
3-4 small potatoes (approximately 3/4 lb.)
salt
pepper
sour cream
fresh parsley or dill, minced

Directions

1
Wash and trim the Brussels sprouts. Cut a crosswise incision ½ inch deep in bottom of sprouts and sauté them for 5 minutes in butter.
2
Add heated stock and potatoes (the latter cut in ½-inch dice, lightly sprinkled with salt and pepper).
3
Bring to boil, lower heat, cover and simmer 20 minutes.
4
Adjust seasonings with salt and pepper, and garnish with minced fresh parsley or dill and dollops of sour cream.