Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Water | not in our table | 0 |
| Lovage | 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 3/4 lbs/750 g veal,
- 2 qts/2 l water,
- 1 qt/1 l Borsh,
- 1 onion,
- 1 carrot,
- 1 parsley root,
- 1 celery root,
- 1 tablespoon rice,
- 1 teaspoon chopped lovage,
- 1 egg,
- salt
Directions
Cut the veal in pieces, set to boil and remove foam periodically. Add salt and the quartered carrot, celery root, onion and parsley root.
Let boil slowly, covered, until the meat is tender. Remove the veal pieces, move them into a clean pot, remove the vegetables and strain the liquid.
Add this liquid to the veal pieces. Add the rice, the borsh and let boil until the rice is done. Add the chopped lovage and before serving, beat one egg in.
Category:Romanian Recipes
Category:Romanian Soups