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Suggest a better descriptionThis is an old Ruthenian peasant dish, very popular in the Carpathian Alps, as well as here in Fair Oaks, CA. Great for warming the tummy on a cold winter day. This is easy to prepare, and good as a luncheon dish served with salad, or as a first course soup prior to a lighter entree. Combine all ingredients except macaroni in a saucepan and bring to a boil. Reduce heat, simmer 15 minutes. Add the cooked macaroni to soup. Heat a few minutes longer. Top each serving with a generous amount of parmesan cheese. Great with rye toast spread with garlic butter. Thanks to Walter Weselsky, Jr., Mont La Salle Vineyards, Napa, CA. From: Favorite Recipes of California Winemakers Library of Congress # 63-21635 Posted to MM-Recipes Digest V3 #262 Date: Tue, 24 Sep 1996 15:04:38 -0700 From: kc6dmq@ix.netcom.com (Michael J. Reeves)
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Serving Size: 1 Serving (143g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 4 | ||
Calories from Fat: 2 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0.7mg | 0 % | |
Sodium 12.2mg | 0 % | |
Potassium 4.7mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.2g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4
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