Estimated Nutrition (whole recipe, rough)
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Venison | 100g cooked | 158 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 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
- 1kg venison, cubed and the bones chopped
- 500g beef shin or neck, boned and the meat diced
- 85g bacon, diced
- 2 carrots, peeled and diced
- 1 large turnip, diced
- 1 onion, diced
- 2 stalks celery, diced
- 3 tomatoes, sliced
- 3 mushrooms, thinly sliced
- 3¾ litres water
- Bouquet garni (3 sprigs parsley, 1 sprig thyme, 1 bay leaf)
- 6 peppercorns
- 4 cloves
- 1 tablespoon salt
Directions
Chop the bones into smaller pieces. Sauté the diced bacon in a large,
heavy-bottomed saucepan over low heat until the fat begins to melt.
Add the venison, beef and bones and sauté in the bacon fat until lightly browned.
Add the water and bring slowly to the boil. Add the salt, skim well and simmer for 1 hour,
skimming occasionally. Add the vegetables, peppercorns, cloves and bouquet garni and
simmer for a further 3 hours. Strain the stock through a fine sieve.
Cool and store in the refrigerator until needed.
Category:Zambian Recipes
Category:Zambian Soups