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 |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| 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
- 500 g mutton or beef
- 100 g or 7 tablespoons vegetable oil
- 2 carrots
- 2 onions
- 4 tomatoes
- 3 potatoes
- 300 g (11 oz) or cup rice
- salt and cumin to taste
Directions
Cut meat in small pieces. In a large skillet, sear in vegetable oil until reddish-brown crust appears. Add sliced onions diced carrots, and potatoes. Saute until vegetables are tender, then add quartered tomatoes. Transfer meat and vegetables to soup kettle with water, bring to a boil. Add rice, diced potatoes, and cook about 20 minutes. In the final 5-10 minutes add salt and spices. To serve, top with yogurt or sour cream, garnish with chopped greens.
Category:Uzbekistanian Recipes
Category:Uzbekistanian Soups