Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| 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 small carrot,
- 1 small parsley root,
- 1 big onion,
- 1 handful green beans,
- 1 small red beet,
- 1/4 small cabbage,
- 2 green peppers,
- 1 tablespoon butter or lard,
- 1 tablespoon mixed chopped parsley and dill,
- 1/2 teaspoon flour,
- salt,
- 1 cup sour cream
Directions
Julienne the carrot, parsely root and onion. Set to boil. After a few boils, add the beans cut into pieces and the julienned beet.
Let boil for a half hour, then add the cabbage and julienned peppers, salt and peeled, seeded and chopped tomatoes.
Fry the flour in the oil, add vegetable liquid and then mix all this with the soup. When the vegetables are tender, add chopped parsley and dill.
When serving, add a tablespoon of sour cream in each person's bowl.
Category:Romanian Recipes
Category:Romanian Soups