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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Okra | 1 cup (100g) | 33 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 30 dkg veal
- 50 g fresh okra
- 30 g butter or margarine
- 2 dl sour cream
- 30 g flour
- 80 g mixture of carrots
- parsley
- onion 2 yolks
- salt
- pepper
- 10 dkg lemon
Directions
Cut the veal into cubes.
Heat butter or margarine in a frying pan and add meat and vegetables.
Keep on medium until the meat and the vegetables soften a bit and add flour.
Then, move the mixture into a pot, add water, okra, salt and pepper and boil.
Make a separate mixture of yolks and sour cream and add it to the boiling soup.
After this, do not boil anymore.
Serve the soup with lemon to add special aroma.
Category:Bosnian Recipes
Category:Bosnian Soups