Estimated Nutrition (whole recipe, rough)
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sunflower Oil | not in our table | 0 |
| Beetroot | 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
- Salt
- 1–2 carrots , diced
- ½ ea. celery , diced
- 1–2 bell peppers , finely cut
- ¼ of a medium-sized cabbage , finely cut
- 2–3 potatoes , diced
- Sunflower oil
- 1 onion , finely chopped
- 2–3 tomatoes , grated
- 1 spoonful flour
- 1 tsp paprika
- 1 beetroot , diced and boiled
- 100 g yogurt
- 1 egg
- Parsley , finely chopped
- 100 g kashkaval (yellow cheese)
Directions
Bring a pot of salted water to a boil , then add the carrots, celery, peppers, and cabbage. Cook until soft.
Add the diced potatoes.
Heat some oil in a pan , and add the onion. Cook until soft, then stir in the flour, paprika, and tomatoes.
Stir the onion mixture into the boiling vegetables, and cook for another half hour.
Add the beetroot.
Combine the yogurt and egg, carefully mix in a bit of hot broth, then stir this mixture back into the soup to thicken it.
Season with salt to taste.
Serve with finely chopped parsley and grated kashkval.