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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| 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 |
| 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
- 6 ears of corn
- 6 qts/6 l water
- 1 carrot
- 1 parsley root
- 1 onion
- 2 cups milk
- 1 tablespoon butter
- 1 tablespoon flour
- 1 egg
- salt
- 1/2 teaspoon chopped dill
Directions
With a very sharp knife, remove all kernels of corn.
Set to boil the ears of corn with the chopped onion and vegetables.
After boiling for one hour, strain and then set the clear liquid to boil again, with the corn kernels, at slow temperature, for half an hour.
Strain again, sieve the kernels, mix with the strained liquid and set to boil again.
When it comes to a boil, add the flour mixed with butter and milk.
After coming to another boil or two, remove from heat and serve with a beaten egg, salt and chopped dill.
Category:Moldovan Recipes
Category:Moldovan Soups