Moldovan Vegetable Soup

Ingredients

• 3 qts/3 l water
• 1 small carrot
• 1 small parsley root
• 1 big onion
• 1 handful green beans
• 1 small red beet
• 1/4 small cabbage
• 2 green peppers
• 1 tablespoon butter
• 1 tablespoon mixed chopped parsley and dill
• 1/2 teaspoon flour
• salt
• 1 cup sour cream or yogurt

Directions

1. Julienne the carrot, parsley root and onion. Set to boil.

2. After a few boils, add the beans cut into pieces and the julienne beet.

3. Let boil for a half hour, and then add the cabbage and julienne peppers, salt and peeled, seeded and chopped tomatoes.

4. Fry the flour in the oil, add vegetable liquid and then mix all this with the soup.

5. When the vegetables are tender, add chopped parsley and dill.

6. When serving, add a tablespoon of sour cream in each person's bowl.

7. Category:Moldovan Recipes

8. Category:Moldovan Soups

Nutrition, whole recipe (rough)

Counts 12 of 13 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Butter	1 tbsp (14g)	102
Yogurt	170g plain Greek	100
Broccoli	1 cup chopped (156g)	55
Onion	1 medium (110g)	44
Beet	1/2 cup (85g)	35
Bell Pepper	1 medium (119g)	31
Carrot	1 medium (61g)	25
Pepper	1 tsp ground (2.3g)	6
Dill	5 sprigs fresh (1g) / 1 tsp dried	4
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.