Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- Beef (with or without bones) - 0.7 lbs. (320 g)
- potatoes - 0.5 lbs. (200 g)
- rice - 0.1 lbs. (50 g)
- parsley - 0.7 ounces (20 g)
- carrots - 0.1 lbs. (50 g)
- onions - 2, small size
- pickled cucumbers - 0.1 lbs. (50 g)
- tomato - 1
- sour cream - 1 tablespoon.
Directions
Preparing meat broth:
Put beef into a large saucepan and cover with 1.2 gallons (4.5 l.) cold water.
Bring to a boil; reduce heat. Remove the grease and froth from the broth surface with a spoon.
Add one onion. Cook at low heat for 1-2 hours.
If beef is with bones, filter the broth.
Pan-frying vegetables:
Melt one tablespoon margarine in a frying pan.
Add chopped onions, carrots and parsley cut into sticks.
Cover and saute at low heat for 15 minutes stirring occasionally.
Add chopped tomato and saute for another 5 minutes.
Simmering pickled cucumbers:
Put chopped pickled cucumbers into a saucepan.
Add meat broth covering cucumbers.
Cover with lid and simmer at low heat for 15-20 minutes.
Add rice to boiling meat broth. Bring to a boil.
Add potatoes cut into bars and sauteed vegetables. Boil for 10-15 minutes.
Add simmered pickled cucumbers and boil for another 5 minutes.
Salt can be added by taste. Served with sour cream.