Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
379
Calories
27g
Protein
2g
Fat
69g
Carbs
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 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Beetroot | 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
- =
- 3 ea average beetroots with leaves.
- 3 ea potatoes.
- 1 ea carrot.
- 1 1/2 l mushroom stock.
- 2 ea tomatoes.
- 1 ea bunch of onion springs.
- celery.
- salt, pepper.
- sour cream.
- =
Directions
1
Boil beetroots and then peel them and cut into strips.
2
Cook the beetroots and chopped carrot in mushroom stock for 10 to 15 minutes.
3
Cut the beet leaves and stems into pieces 2 to 3 cm long, chop tomatoes, potatoes, green onions, celery.
4
Add all ingredients to the stock.
5
Cook until the vegetables are tender.
Recipe sourced from
fandom