Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| 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
- 1.5 qts/1,5 l water
- 2 lbs/1 kg tomatoes
- 1 big carrot
- 1 big parsley root
- 1 onion
- 2 garlic cloves
- 1 tablespoon chopped dill
- parsley
- 1 teaspoon sugar
- 1 teaspoon flour
- 2 tablespoons oil if served cold or butter if served warm
- 2 tablespoons rice
- salt
Directions
Wash the tomatoes and set to boil with 1 pint/500 ml water.
When the tomatoes have softened, strain. Grate the carrot, parsley root and onion and set to boil with garlic and 1 qt/1 l water, until all vegetables are tender.
Then strain and add the tomato liquid to the vegetable liquid.
Also add rice, salt and sugar, letting everything boil, covered, until the rice is half done.
Dust the flour over the soup, stir it and let boil until the rice is done.
Add chopped dill, parsley and butter.
This soup is also delicious served cold with sprinkled olive oil instead of butter.
Category:Moldovan Recipes
Category:Moldovan Soups