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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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 |
| Bean | 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 dry beans
- 1 onion
- 1 carrot
- 1 parsley root
- 1/2 teaspoon flour
- 2 tablespoons oil
- borsh (to taste) or 3 tablespoon lemon juice
- chopped parsley and dill
- salt
Directions
Pick over, wash and presoak (in tepid water) the beans, the night before.
Set to boil and after the initial first boil, change the water and set to boil again in tepid water. Repeat this procedure three times.
To the last water, besides the beans, add onion, carrot, parsley root and salt.
Cover the pot and let boil until the beans are tender.
Remove the vegetables and add a mixture made by fried flour in oil, boiled borsh (to taste) and chopped parsley and dill.
Let boil for a couple of minutes more.
Category:Moldovan Recipes
Category:Moldovan Soups