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 |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Rice | 1 cup cooked (158g) white | 206 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 1 3/4 lbs/750 g lamb
- 1 qt/1 l water
- 1/2 qt/0,5 l borsh or 3tablespoon lemon juice
- 1 onion
- 1 carrot
- 1 parsley root
- 2 tomatoes
- 2 tablespoons rice
- 1 tablespoon thyme and oregano
- 1bunch of parsley
- salt
Directions
Cut the lamb in pieces, set to boil and remove foam periodically.
Add salt and the quartered carrot, celery root, onion and parsley root.
Let boil slowly, covered, until the meat is tender.
Remove the lamb pieces, move them into a clean pot, remove the vegetables and strain the liquid.
Add this liquid to the lamb pieces.
Add the rice, the borsh and let boil until the rice is done.
Add the chopped thyme, parsley and oregano.
Add a few tablespoons of sour cream at the end.
Category:Moldovan Recipes
Category:Moldovan Soups