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 |
| Onion | 1 medium (110g) | 44 |
| 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
- 1.5 qts/1,5 l water,
- 1/2 qts/0,5 l Borsh,
- 1 onion,
- 1 small carrot,
- 1 parsley root,
- 2 big zuchini,
- 3-4 tomatoes,
- 1 teaspoon butter,
- 1/2 teaspoon flour,
- sour cream,
- salt,
- parsley,
- dill
Directions
Set to boil in water, the finely chopped onion with the thinly sliced carrot and parsley root. After the vegetables are tender, add the boiled borsh, washed and cut zuchini, salt, chopped parsley and dill and the separately boiled and strained tomatoes.
Let boil at low temperature. When the zuchini are almost done, add the flour fried in oil and let boil for a few more minutes. Serve with sour cream.
Category:Romanian Recipes
Category:Romanian Soups