Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Bread | 1 slice (30g) white | 79 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| 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 |
| Beans | 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 beans
- 1 carrot
- 1 parsley root
- 1 onion
- 1bay leaf
- 1 tablespoon butter or oil
- Chopped parsley
- salt
- cubed toasted bread
Directions
Pick over and wash the beans and pre-soak in tepid water the preceding night.
Then drain this water and set to boil in fresh tepid water.
After boiling for a minute or two, change the water.
Repeat this procedure three times.
The last time, add, in addition to the beans, the onion, carrot the bay leaf and parsley root.
Let it boil, covered, at low temperature.
When the beans are tender, remove the carrot and parsley root, strain, then sieve the beans 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 and salt.
After coming to a boil, add the chopped parsley. Serve with croutons.
Category:Moldovan Recipes
Category:Moldovan Soups