Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Mutton | 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
- =
- 150g mutton
- 200g mutton bones
- 20g pepper corns
- 4 bay leaves
- 25g barley powder
- 30g onions, chopped
- 50g carrots, chopped
- Small piece of ginger
- Salt to taste
- =
Directions
In a thick pan, add mutton, mutton bones, 10 glasses of water, carrots, onions, bay leaves, pepper corns, salt and boil on low heat for 2 hours.
When the water evaporates and becomes 6 glasses of water, remove from heat, sieve and place in another bowl.
To the above soup, add barley powder and cook until the soup thickens.
Also add salt and pepper powder to taste, boiled mutton pieces and cook for another 5 minutes.
Serve hot.