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 |
|---|---|---|
| Beef | 100g cooked | 250 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| 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
- 3 quarts water
- 2 lbs. brisket
- beef bones
- 8 beets, grated
- 2 onions, diced
- 2 garlic cloves, minced
- 1 tbs. salt
- 3 tbs. brown sugar
- 1/3 cup lemon juice
- 1/2-15 oz. can tomato pure
- 2 eggs
- 1/2 cabbage, shredded
Directions
Combine water, meat and bones in a deep saucepan.
Bring to a boil and skim. Add beets, cabbage, tomato puree, onions, garlic and salt.
Cover and cook over medium heat for 2 hours.
Add brown sugar and lemon juice.
Cook for an additional 30 minutes.
Taste to correct seasoning.
Beat eggs in a bowl.
Gradually add a little hot soup, beating steadily to prevent curdling.
Return to saucepan. Serve hot.
Category:Israeli Recipes
Category:Israeli Soups