Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Barley | 1 cup cooked (157g) | 193 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| 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 lbs beef short ribs with bones
- 5 cups water
- 1 (14 1/2 ounce) can tomatoes, diced, undrained
- 1 medium onion, chopped
- 1-1 1/2 teaspoon salt (optional)
- 1/8 teaspoon pepper
- 2 cups carrots, sliced
- 1 cup celery, sliced
- 1 cup cabbage, chopped
- 2/3 cup quick-cooking pearl barley
- 1/4 cup fresh parsley, minced
Directions
1. In a soup kettle, combine ribs, water, tomatoes, onion, salt if desired and pepper; bring to a boil over medium heat. Reduce heat: cover and simmer for 1-1/2 to 2 hours or until meat is tender.
2. Remove ribs; cool.
3. Skim fat. Remove meat from bones and cut into bite-size pieces; return to broth.
4. Add carrots, celery and cabbage; bring to a boil.
5. Reduce heat; cover and simmer 15 minutes.
6. Add barley; return to a boil.
7. Reduce heat; cover and cook 10-15 minutes or until barley and vegetables are tender.
8. Add parsley.
Category:Bhutani Recipes
Category:Bhutani Soups