Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Salt | 1 tsp (6g) | 0 |
| Soup | not in our table | 0 |
| Dumpling | not in our table | 0 |
| Wheat | 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
- beef or poultry soup
- dumplings: 2 eggs, 1/2 teaspoon butter, 5-6 tablespoons cream of wheat, salt
Directions
Beat the butter with the eggs. Add the cream of wheat a little at a time (like a rain), stirring continuously.
The paste obtained should be the thickness of sour cream. Add salt.
After the soup was strained into a clean pot, set to boil. When it comes to the first boil, take teaspoonfuls of the cream of wheat paste and drop them into the soup.
Grease the teaspoon first to make it easier.
The soup must boil slowly.
After all the paste has been used up, cover the pot and let boil slowly for 10 minutes.
Remove the lid and gently turn the dumplings.
Cover again and let boil for another 10 minutes.
Remove from the soup with the slotted spoon, gently place in the serving bowl (so they do not break) and pour the soup on top of them.
Category:Moldovan Recipes
Category:Moldovan Soups