Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Salt | 1 tsp (6g) | 0 |
| Sauerkraut | 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 l mushroom stock
- 400 g sauerkraut
- 1 onion
- 1 carrot
- 30 g boiled (15 g dried) mushrooms
- 1 tsp flour
- 1 tsp sugar
- 1-2 tblsps plum jam
- 8 potatoes
- 1 tblsp pork fat
- salt
Directions
Prepare the mushroom stock. Stew the sauerkraut with pork fat. Saute the shredded carrots and onions. Add the sauteed vegetables to boiling stock and cook for 10 to 20 minutes, adding shredded boiled mushrooms, plum jam, flour blended with some stock, sugar, salt. Pour out the kapusnik in helping jugs and keep in oven for some time. Serve with baked potatoes
Category:Belarusian Recipes
Category:Belarusian Soups