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 |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Corn Oil | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- 1/4 cup Corn oil
- 2 lrg (1-1/2 cups) onions, chopped
- 4 cup Water
- 1 lb Boneless beef or lamb, cut into 1-in pieces OR
- 2 x Chicken legs & thighs w/bone, halved
- 1 med Potato, peeled & cut into 1-in cubes
- 1/2 tsp Salt, or to taste
- 1/4 tsp Pepper
- 1 x Egg, beaten
Directions
Here is an everything meat soup to be served w/inevitable homemade matzoh during days of Passover.
Heat oil in a soup pan, add onions, & stir-fry over moderate heat for 1 min, just long enough to change color. Add water & bring to a boil. Add beef or lamb or chicken pieces, potato, salt, & pepper.
Cover pan & cook for 1 hour, or until tender. 2. Just before serving, dribble beaten egg in a circle into simmering soup. Serve hot w/matzoh
Category:Afghan Recipes
Category:Afghan Soups