Estimated Nutrition (whole recipe, rough)
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Cabbage | 1 cup shredded (89g) | 22 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Dumpling | 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 lbs/1 kg marbled beef on bone
- 3 qts/3 l water
- 2 julienne carrots
- 1 julienne parsley root
- 1 julienne celery root
- 1 sliced green pepper
- 2 onions (1cubed)
- ½ chopped cabbage
- 1 bay leaf
- 4 peeled and crashed tomatoes
- 1grated beet
- parsley
- sour cream or yogurt
- salt
- noodle or dumplings or rice
Directions
Set to boil the beef with the cold water.
Let the pot uncovered until the liquid starts foaming.
Remove this foam periodically with the slotted spoon until foaming stops.
Add the bay leaf, one small onion and little salt.
Cover the pot almost but not completely and let boil, at low temperature, for 2 hours or until the meat is soft.
When it is ready, strain it into another pot.
Put the ready meat aside to cool. Slice it.
Serve the sliced meat with the broth and the desired accompaniment.
Or add the vegetables to the strained soup and simmer until the vegetables are cooked.
Add salt and chopped parsley, stir. Turn off the heat.
Cover the pot and let rest for a few minutes.
Put in a bowl a slice of meat, soup with vegetables and a spoon of sour cream or yogurt.
Serve warm with country stile bread.
Category:Moldovan Recipes
Category:Moldovan Soups