Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| 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
- 2 qts/2 l water,
- 1 medium cauliflower,
- 1 parsley root,
- 1 carrot,
- 1 onion,
- 1 tablespoon butter,
- 1 teaspoon flour,
- 1 teaspoon chopped dill,
- 1/2 cup sour cream,
- salt
Directions
Grate the parsley root, carrot and onion and boil in water until tender. Strain, add salt and a mixture of fried flour and butter, liquefied with some of the boiling liquid.
Add the cauliflower in small bunches and boil at slow heat until the cauliflower is tender. Pour in the serving bowl on top of the dill mixed with the sour cream.
Category:Romanian Recipes
Category:Romanian Soups