Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- anchovies - 10-15 medium size (250 g)
- onion - 1 medium size (60 g)
- margarine - 1 tablespoon (30 g)
- water - 2 tablespoons (960 g)
- salt - 4 cups (12 g)
- carrot - 1/2 small size (30 g)
- all-purpose flour - 1/3 cup (35 g)
- water - 1 cup (240 ml)
- egg - 1 medium size (50 g)
- lemon juice - 2 tablespoons (30 g)
- thyme - 1 teaspoon (2 g)
- =
Directions
Clean and remove entrails; heads and backbones of fish. Rinse and chop finely. Set aside. Saute' finely chopped onion in margarine for 2-3 minutes in a covered by saucepan, stirring occasionaly. Add water and salt. Bring to boil. Stir in diced carrot, simmer. Dissolve flour with water blending well. Stir in simmering mizture gradually and stirring constantly. Add fish; mix. Simmer for 2 minutes or until tender. Beat egg and lemon juice well. Add hot liquid into egg-lemon juice mixture thoroughly. Stir in soup slowly stirring constantly. Season with thyme; mix. Bring to boil. Remove from heat. Serve hot.