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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| 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
- 3 qts/3 l water
- 1 onion
- 1 small carrot
- 1 small parsley root
- a handful of green beans
- 2 potatoes
- 3-4 tomatoes
- 1 teaspoon flour
- 1 tablespoon butter
- 1 teaspoon chopped parsley and dill
- 1/2 cup sour cream or yogurt
- salt
Directions
Set to boil the julienne carrot, parsley root and onion, the green beans cut in pieces, cubed potatoes.
After boiling for a little while, add the peeled, seeded, and cut tomatoes and the salt.
Fry the flour in butter and add to the soup, stirring continuously.
Add the chopped parsley and dill, cover and let rest for a few minutes.
When serving, mix soup with one tablespoon of sour cream or yogurt per individual soup bowl.
Category:Moldovan Recipes
Category:Moldovan Soups