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Healthy Recipes

Sour Cucumber Soup

4-5 servings


  • 1 qt. low salt defatted chicken stock
  • 2 med. potatoes (dice, peeling is optional)
  • ¼ c. grated sour pickles with brine
  • 5 oz. reduced fat or fat free sour cream
  • 1 t. whole wheat fl our
  • Pinch of salt
  • ¼ t. ground black pepper


1. Place the potatoes into a 2 quart saucepan. Pour in the stock, and bring to a boil. Reduce the heat and simmer until potatoes soften.

2. Add the pickles to the stock along with some of their brine, as the soup should be a bit sour.

3. Mix in the sour cream and fl our stirring to incorporate. Season with salt and pepper. Serve immediately.

Nutritional Information – Per Serving 
Calories 88
Calories from Fat 1

Amount Per Serving

% Daily Value*



Total Fat 0.1g


Saturated Fat 0.0g
Trans Fat 0.0g


Cholesterol 3mg


Sodium 121 mg


Total Carbohydrates 18.4g


Dietary Fiber 2.2g
Sugar 2.8g


Protein 2.4g
Vitamin A 4%
Vitamin C 28%
Calcium 5%
Iron 3%


* Based on a 2000 Calorie Diet

Source: Woodhull Hospital / North Brooklyn Health Network 


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