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 |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
| 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 chicken,
- 2 qts/2 l water,
- Borsh (to taste),
- 1 parsley root,
- 1 carrot,
- 1 onion,
- 2 tomatoes,
- 2 tablespoons rice,
- 1/2 tablespoon mixed chopped parsley and dill,
- 1 egg,
- salt
Directions
Set to boil the julienned carrot, parsley root and onion. When the vegetables are half done, add the chicken pieces and its gizzards, salt, rice, peeled, seeded and chopped tomatoes.
Remove foam, add the separately boiled and strained borsh (quantity to taste).
When the chicken pieces are almost done, add the chopped parsley and dill. At the end, beat one egg in.
Category:Romanian Recipes
Category:Romanian Soups