Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mutton | 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
- 250 g (9 oz) mutton or beef
- 40 g or 3 tablespoons vegetable oil
- 200 g (7 oz) cabbage
- 50 g (2 oz) onions
- 50 g carrots
- 300 g (6 oz) tomatoes
- 200 g potatoes
Directions
Cut meat into 20-30 g (1oz) pieces and fry it in pan in vegetable oil until browned. Add sliced onions, large equal sized pieces of carrots, and continue to saute. Then add shredded cabbage and quartered tomatoes. Pour in water and bring to a boil. Add quartered potatoes and cook on medium heat until done. In the final 5-10 minutes of preparation, remember to add salt and spices to taste. Serve soup garnished with fresh chopped greens.
Category:Uzbekistanian Recipes
Category:Uzbekistanian Soups