Estimated Nutrition (whole recipe, rough)
Counts 9 of 13 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| White Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Sauerkraut | not in our table | 0 |
| Carp | not in our table | 0 |
| Pike | 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
- 2 qts/2 l water
- 0.5 qt/0,5 l borsh or sauerkraut juice
- 1 lb/500 g carp or pike
- 1 carrot
- 1 parsley root
- 2 onions
- 1 egg
- 1 tablespoon oil
- crust less slice of white bread
- 1 tablespoon chopped mixed parsley and dill
- salt
- pepper
Directions
Set to boil thinly sliced onion, carrot and parsley root, together with the head and tail from the fish.
Skin the rest of the fish, debone and grind together with an onion slightly fried in oil and the slice of bread that was moistened in milk or water and then squeezed.
Mix with an egg, salt and pepper and make fish balls.
After the fish head and tail and the vegetables are done, strain the liquid and remove the vegetables.
Also remove the meat off the head and tail, sieve and add to the liquid.
Set to boil, adding the fish balls made from the ground fish mixture, borsh or sauerkraut juice. #When it is almost done, add the chopped greens.
Category:Moldovan Recipes
Category:Moldovan Soups