Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Carp | 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
- 1.5 qts/1,5 l water
- 0.5 qt/0,5 l borsh
- 1 lb/500 g various fish
- 5-6 pieces of carp
- 1 carrot
- 1 parsley root
- 1 big onion
- Parsley
- Salt
- Pepper
Directions
Finely chop the vegetables and boil.
When ready, strain and remove the vegetables.
Add the various types of fish, chopped in small pieces; strain the fish pieces liquid into another pot.
Strain the fish, removing all bones at the same time.
Set the pot to boil and add the carp pieces, salt and pepper.
After 15-20 minutes, when the fish is done, add the separately boiled borsh and the chopped parsley, letting it all boil for a few more minutes.
It may be served warm or cold.
Category:Moldovan Recipes
Category:Moldovan Soups