Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Barley | 1 cup cooked (157g) | 193 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cranberry | 1 cup raw (100g) | 46 |
| Carrot | 1 medium (61g) | 25 |
| Salt | 1 tsp (6g) | 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
- 500g sour cream
- 1 egg
- 0.5 teaspoon salt
- 3 tablespoon sugar
- 60g butter, melted
- 100g whole wheat flour
- 200g barley flour
- 0.5 teaspoon baking soda
- 150g carrot (grated finely)
- 20g butter, for sauteing
- For Serve with Cranberry cream-sauce:
- 200g plain yougert
- 40g sugar
- 80g cranberries
- 150g whipping cream
Directions
1. Grate the carrot, saute with butter on a pan, and let it cool.
2. Mix soda and flours.
3. Beat the eggs, add sour cream, suger, salt.
4. Now in this mixture, add the flour mixture.
5. In the end, add melted butter and carrots and mix very well all the things.
6. Pour the whole mixture in a backing dish and bake at 180C for 35-40 minutes.
Cranberry cream-sauce for serving:
1. Mix sugar and ypugert, till sugar is disolved.
2. Whip the cream till soft and mix in the yougert.
3. Mash the cranberries and add to the mixture.
Serve karask hot with this sauce. This serving will be enough for 10-12 people.