Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Mutton | not in our table | 0 |
| Saffron | not in our table | 0 |
| Coriander | 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
- 500 g mutton
- 2 onions
- 1 tblsp flour
- 1 tblsp butter
- 2 eggs
- 1 tsp saffron
- 2 tblsps grape vinegar
- Kindza (the leaves of coriander)
- Salt, pepper
Directions
Wash the mutton in cold water.
Cut so as to have 3 or 4 pieces per plate.
Bring to a boil and skim.
Remove the mutton when tender; strain the stock through a cheesecloth.
Chop the onion, saute in butter, sprinkle with flour and brown.
Return the mutton to the stock, thicken with browned flour and onion.
Add saffron, salt and pepper to taste. Bring to a ball.
Separately boil the light grape vinegar, add it to the soup, bring to a boil again and remove from heat.
Beat the egg yolks, combine with a little of stock and then stir into the soup; heat but do not bring to the boiling point otherwise the yolk will curdle.
Sprinkle with Kindza and serve immediately.
Chicken maybe substituted for mutton.
Category:Georgian Recipes
Category:Georgian Soups