Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Carp | not in our table | 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
- Head and tail of a carp,
- 2 qts/2 l water,
- 0.5 qt/0,5 l Borsh,
- 1 small carrot,
- 1 small parsley root,
- 1 big onion,
- 1 tablespoon rice,
- chopped parsley and dill
Directions
Set to boil the finely chopped vegetables, adding the rice too. When the vegetables are almost done, add the fish (usually the middle parts are kept for frying or other fish recipes), the separately boiled borsh and the salt.
Let boil, at low temperature, until the fish is done (15-20 minutes). Add the greens. It may be served hot or cold.
Category:Romanian Recipes
Category:Romanian Soups