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 |
| Olive Oil | 1 tbsp (14g) | 119 |
| 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
- 1 qts/2 l water,
- 1/2 qt/0,5 l Borsh,
- 10 oz/300 g green beans,
- 1 small carrot,
- 1 onion,
- 1 small parsley root,
- 4 tomatoes,
- 1 green pepper,
- 1 tablespoon oil,
- 1/2 teaspoon flour,
- chopped parsley and dill,
- salt
Directions
Set to boil in salt water, the finely chopped carrot, parsley root and onion. Add the beans, cut into pieces. When it starts to boil, let it for a few minutes, then add the pepper and peeled and seeded tomatoes (sliced).
Fry the flour in the oil, add some vegetable liquid to it and then add this mixture to the soup, stirring as you do it. Let boil until the beans are tender.
Add the borsh and chopped parsley and dill and let boil for a few more minutes. You may serve this soup cold as well.
Category:Romanian Recipes
Category:Romanian Soups