Potatoes with Cucumber-Sour Cream Topping

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Potatoes with Cucumber-Sour Cream Topping

Potatoes with Cucumber-Sour Cream Topping - Classic dish of savory potatoes and fresh cheese.

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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
361
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie361 kcal(17 %)
Protein22 g(22 %)
Fat5 g(4 %)
Carbohydrates54 g(36 %)
Sugar added0 g(0 %)
Roughage5.6 g(19 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E1.5 mg(13 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin9 mg(75 %)
Vitamin B₆0.8 mg(57 %)
Folate106 μg(35 %)
Pantothenic acid2.4 mg(40 %)
Biotin12.4 μg(28 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C126 mg(133 %)
Potassium1,494 mg(37 %)
Calcium165 mg(17 %)
Magnesium95 mg(32 %)
Iron3.6 mg(24 %)
Iodine17 μg(9 %)
Zinc2.2 mg(28 %)
Saturated fatty acids3 g
Uric acid60 mg
Cholesterol13 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
big, floury Potatoes
1
4
400 grams
100 grams
1 handful

Preparation steps

1.

Rinse potatoes and cook in boiling salted water for 30-35 minutes. 

2.

Squeeze lemon juice. Rinse and peel cucumber and cut into small cubes. Rinse bell pepper, halve and remove seeds and ribs, cut into small cubes. Cut radishes into thin strips. Combine all vegetables with quark, sour cream and 1 tablespoon of lemon juice, then season with salt and pepper. Rinse sprouts and shake dry.

3.

Place potatoes on 4 plates and split lengthwise, place vegetable and quark mixture inside and garnish with sprouts. Serve.