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 |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Vegetable | 1 tbsp (14g) | 120 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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 cow-heel (leg of cow from hoof to knee)
- 3 pt water
- 1 onion
- 1 strip celery
- 1 carrot
- 1 lb mixed vegetables
- 1 tbsp sago, or barley
- 1 tbsp chopped parsley
- Lime juice
- 2 tbsp salt
- Piece of hot red pepper
- Grated nutmeg
Directions
Scald, scrape, and thoroughly clean cow-heel. Cut it up and put to boil in salted water.
Skim water and add chopped seasonings. Simmer gently for 6 to 7 hours, or to save fuel and time, use a pressure cooker.
Peel, wash and dice vegetables.
Remove meat from bone, cut into neat pieces, and return to soup with prepared vegetables and sago.
Boil soup again until vegetable are soft, about 30 minutes.
Add parsley, a few drops of lime juice, and grated nutmeg just before serving.
Category:Guyanese Recipes
Category:Guyanese Soups