Photo: Cala
Estimated Nutrition (whole recipe, rough)
590
Calories
27g
Protein
25g
Fat
62g
Carbs
Counts 7 of 9 ingredients — the other 2 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 |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Carp | not in our table | 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
- 1lb/0,5kg of carp or rock fish
- 2 qts/2 l water
- 0.5 qt/0,5 l borsh
- 1 small carrot
- 1 small parsley root
- 1 big onion
- 1 tablespoon rice
- 1 tablespoon butter
- chopped parsley and dill
Directions
1
Set to boil the finely chopped vegetables, adding the rice too.
2
When the vegetables are almost done, add the fish, the separately boiled borsh and the salt.
3
Let boil, at low temperature, until the fish is done (10-15 minutes).
4
Add the greens and the butter.
5
Cover and let it rest for a few minutes before serving.
6
Category:Moldovan Recipes
7
Category:Moldovan Soups
Recipe sourced from
fandom