Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Bread | 1 slice (30g) white | 79 |
| Peas | 1/2 cup (72g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| 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
- 3 qts/3 l water
- 1/2 lb/250 g dried peas
- 1 parsley root
- 1 carrot
- 1 onion
- 1 bay leaf
- 1 teaspoon sugar
- 1 tablespoon butter or oil
- 1 teaspoon chopped dill
- salt
- cubed toasted bread
Directions
Pick over and wash the peas and pre-soak in tepid water the preceding night.
Then drain this water and set to boil in fresh tepid water.
Add the onion, carrot, bay leaf, and parsley root.
Let it boil, covered, at low temperature.
When the peas are tender, remove the carrot and parsley root, the bay leaf, strain, then sieve the peas with the onion.
Thin it, with a little of the strained liquid.
Set the soup to boil again, with a tablespoon of butter or oil, sugar and salt.
After coming to a boil, add the chopped dill. Serve with croutons.
Category:Moldovan Recipes
Category:Moldovan Soups