Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Mutton | not in our table | 0 |
| Water | not in our table | 0 |
| Lovage | 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 mutton
- 1 qt/1 l water
- 0.5 qt/0,5 l borsh
- 1 onion
- 1 carrot
- 1 parsley root
- 1 green pepper
- 2 tomatoes
- 2 tablespoons rice
- chopped lovage(leustean) Levisticum bot.
- chopped parsley
- salt
Directions
Cut the meat in pieces and set to boil.
Remove foam as it forms.
Add salt and the quartered onion, carrot and parsley root and let boil, covered, at low temperature until the vegetables and the meat are tender.
Remove the vegetables with the slotted spoon.
Add to the soup julienne green pepper, peeled, seeded and chopped tomatoes, rice and boiled borsh. When the rice is done, add chopped lovage and parsley.
Category:Moldovan Recipes
Category:Moldovan Soups