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 |
|---|---|---|
| Pork | 100g cooked | 242 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Laurel | 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
- 0.800 kg of pork ,
- 2 onions,
- 1-2 carrots,
- 1 slice of celery,
- 5-6 leeks,
- 1 spoonful of tomato paste,
- 1/3 cupful of wine ,
- salt,
- red pepper,
- pepper,
- 1-2 laurel leaves,
- 2-3 small hot peppers
Directions
Cut the meat into small pieces and brown it together with the thinly sliced onions, carrots and celery.
Add the leeks cut in pieces, the salt, the pepper, the red pepper, the tomato paste and 1 cupful of hot water.
Let the meat stew for 15-20 minutes on a slow fire and then add the wine, the bay leaves and the hot peppers.
The meal is done when it is left in its own juice.
Category:Bulgarian Recipes
Category:Bulgarian Meat Dishes