Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Beetroot | not in our table | 0 |
| Sunflower Oil | 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
- 2-3 potatoes,
- 1-2 carrots,
- 1/2 celery.
- 1-2 peppers,
- 1/4 of a medium-sized cabbage,
- 1 onion,
- 2-3 tomatoes,
- 1 beetroot,
- 1 spoonful flour,
- 1 tsp paprika,
- 100g yoghurt,
- 1 egg,
- 100g kashkaval(yellow cheese),
- sunflower oil,
- salt,
- parsley
Directions
Put the diced celery and carrots into salt boiling water together with the finely cut cabbage and peppers. When soft, add the diced potatoes.
Boil the diced beetroot.
Stew the finely chopped onion until soft, then add the flower, paprika and grated tomatoes.
Add the mixture to the boiling vegetables and boil for another half hour.
Add the beetroot at the end. Thicken with an egg beaten in yoghurt.
Serve with finely chopped parsley and grated kashkval.
Category:Bulgarian Recipes
Category:Bulgarian Soups