Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 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 |
|---|---|---|
| Beef | 100g cooked | 250 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Spinach | 1 cup raw (30g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Kohlrabi | 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
- 0,5kg of beef meat on the bone
- 2x onions
- 2x parsley, 4x carrots
- half of an average sized celery
- half of an average sized kohlrabi
- half a leek
- one qurter of a little kale
- 10x whole black peppercorn
- 3 teaspoons of salt
Directions
Begin by cleaning the vegetables and putting them all into a steam pot filled with cold water. You should cut all the vegetables into cubes, or another shape if you prefer, apart from the onions, which you should leave whole (together with the skin).
As well as the vegetables you put the beef on the bone into the pot, together with all the spices (i.e. the salt and the black peppercorns).
Then let it cook on the highest temperature. When the steam pot starts hissing, switch to the middle heat and let it cook for a further three quarters of an hour. Then put it aside and wait until the pressure in the steam pot falls down.
The soup is served with thin noodles, and can also be decorated with fresh parsley leaves.
Category:Slovakian Recipes
Category:Slovakian Soups