Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Yogurt | 170g plain Greek | 100 |
| Cranberry | 1 cup raw (100g) | 46 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Bean | not in our table | 0 |
| Water | not in our table | 0 |
| Dripping | 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
- 1/2 lb Dried cranberry beans
- 1 lb Kolbasz
- 4 qt Water
- 4 Peppercorns
- 1/2 Onion; diced
- 1 tb Bacon drippings
- 1 tb Flour
- 1 Onion; minced
- 1/2 pt Sour cream
- 1 tb Flour
Directions
Wash beans. Soak overnight and cook with kolbasz in a soup kettle along with onion and salt and peppercorns to taste.
When beans and meat are cooked make roux: Brown roux ingred. til brown in color and add 1 c. water; bring to a boil.
Add this to soup and cook about 5 minutes until soup comes back to a boil. Take 1/2 pt. sour cream which is at room temperature.
Mix in 1 tb. flour to thicken. To sour cream add hot soup 1 tablespoon at a time and mix well until cream is thinned then add to hot soup (prevents curdling).
Bring back to gentle boil then turn heat off.