Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
784
Calories
34g
Protein
14g
Fat
129g
Carbs
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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| 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
- 2 qts/2 l water,
- 10 oz/300 g green beans,
- 1 onion,
- 1 carrot,
- 1 parsley root,
- 1 lb/500 g tomatoes,
- 1 tablespoon butter,
- 1 teaspoon flour,
- 1/2 cup sour cream,
- chopped parsley and dill,
- salt
Directions
1
Fry the finely chopped vegetables in butter, with the flour.
2
Add the water, add the cut beans, salt and let boil at low temperature until the beans are tender.
3
Add the boiled and drained tomatoes and let boil until completely done.
4
Add chopped parsley and dill. Mix some sour cream in it when serving.
5
Category:Romanian Recipes
6
Category:Romanian Soups
Recipe sourced from
fandom