Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 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 |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Pea | 1/2 cup (72g) | 62 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| 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 ea pork (pig) leg
- 1 ea average chicken
- 2 ea bay leaves
- 5 ea pepper peas
- 1 ea large carrot
- salt to taste
- water
Directions
Clean the leg (we have a special name for this part of the pig, but I
couldn't find in English) very well. Pour hot water into the pan (2 l water
for every 1 kg meat). Put the leg and a chicken into the pan and cook
during 4-5 hours on the little fire without boiling. 1 hour before
preparedness chop a carrot finely and add it, pepper, salt, bay leaves into
the pan. When the meat is detached freely from the bones, take it out of
the pan. Detach the meat and slice it. Strain the broth. Put meat and
carrot rounds on the dish (it must not be very large and very deep, use
some dishes for Studen). Pour the broth. Let Studen cool down and harden
in the fridge for a night.
Studen is served with mustard, hot ketchup.
Category:Latvian Recipes
Category:Latvian Meat Dishes