Try this Hungarian Soup recipe, or contribute your own.
Suggest a better descriptionPrepare vegetables, cutting the onion and celery fine and leaving the potatoes and carrots in fairly large pieces. Bring barley and peas to rolling boil in water. Add vegetables, wine and seasonings; simmer until barley and all the vegetables are very tender, about 2 - 2 1/2 hours. About thirty minutes before serving, add the V-8 juice or vegetable stock and a "roux" made of the butter and flour. Watch carefully as the soup thickens, lest it stick to the pot. From vegan.zip at Michelle Stewarts SunShine PC Board in Pembroke Pines, FL. Source unknown. Formatted by Cathy Harned. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/michelle.zip
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Serving Size: 1 Batch (2754g) | ||
Recipe Makes: 1 Batch | ||
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Calories: 1789 | ||
Calories from Fat: 457 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 50.8g | 68 % | |
Saturated Fat 30.1g | 151 % | |
Monounsaturated Fat 12.7g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 122mg | 38 % | |
Sodium 669.8mg | 23 % | |
Potassium 3969.2mg | 104 % | |
Total Carbohydrate 283.9g | 84 % | |
Dietary Fiber 80.2g | 321 % | |
Sugars, other 203.7g | ||
Protein 64g | 91 % | |
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: 1789
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