Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- =
- 2 l water.
- 700 g cabbage.
- 2 average potatoes.
- 1 little turnip.
- 1 large carrot.
- 2 fresh tomatoes.
- 2 tb fat.
- 1 onion.
- 1 parsley root.
- parsley, pepper, salt.
- =
Directions
Put meat in the cold water to make broth tastier.
Boil and then remove the grease and froth from the broth surface with a spoon.
Cook at a low heat for 1 hour.
Pour cold water in to keep the same quantity of broth.
Add chopped carrot, shredded cabbage, salt.
Bring to boil again then add potatoes cut in cubes.
Chop onion, parsley root, turnip, tomatoes finely and fry in the pan with fat.
Put everything in the pan and boil at a low heat for 30 minutes.
Five minutes before finishing, put pepper, salt, 2 bay leaves.