Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | 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
- 700g veal knuckle or breast,
- 2 carrots,
- 1 onion,
- 1/2 a celery,
- 2 potatoes,
- 2 tomatoes,
- 50g butter,
- parsley with roots,
- pepper,
- horse-radish,
- vinegar,
- salt
Directions
Cut the meat into pieces, place in cold water and bring to the boil.
Salt and simmer together with the chopped carrots, onion, celery and parsley roots.
When tender, add the potatoes, and after 20min also the finely sliced tomatoes.
Add the butter when nearly ready.
When serving, first place a piece of meat on the plate, then pour on the stock.
Sprinkle with finely chopped parsley and pepper.
Serve the grated horse-radish seasoned with vinegar and salt separately, add to the soup according to taste.
Category:Bulgarian Recipes
Category:Bulgarian Soups