Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Lard | 1 tbsp (12.8g) | 115 |
| Yogurt | 170g plain Greek | 100 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Dumpling | 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
- =
- 1/2 lb Beans, white, dry
- 3 lb Beef bones
- 2 x Carrots, peeled, sliced
- 1 x Parsnips, peeled
- 1 tbl Salt
- 1 x Little Dumplings (recipe)
- 1 tbl Lard
- 1 sm Onions
- 2 tbl Flour, all-purpose
- 3 x Garlic cloves, chopped, mashed
- 1 tbl Paprika, hot
- 1 cup Yogurt, plain
- 1 tsp Vinegar, white
- =
Directions
Soak beans in 1 quart cold water the night before you plan to make soup.
Next day, drain beans and put aside.
Put 2 quarts water in a large soup pot and in it cook bones and vegetables with salt over low heat for 2 hours. Strain and save liquid.
Put drained beans into the reserved liquid; add enough water to bring the amount back to 2 quarts.
Cook covered over low heat till beans are done.
Make little dumplings and put aside.
Melt the lard in a frying pan.
Wilt onion in it, then mix in the flour and cook over very low heat till the mixture is light brown.
Remove from heat and mix in mashed garlic and paprika.
Whip in 1/2 cup cold water.
Add to the almost ready bean soup and cook the soup over very low heat for at least 10 minutes longer.