Duration: 90 mins (30 mins for preparation and 60 mins for cooking);
Cooking method: Stewing;
Servings: 7 X 650g.
- 1L water (negligable price);
- 500g carrots (1RON);
- 1.5kg cabbage (2RON);
- 300g onions (1RON);
- 1kg wild carp (35RON);
- 500g tomatoes (3RON);
- 20g butter (negligable price);
- 1tbsp dill (1RON);
- 1tbsp parsley (1RON);
- 2 bay leaves (negligable price);
- 1tsp thyme (negligable price);
- salt by taste (1tbsp) (negligible price);
- pepper by taste (1tbsp) (negligible price);
- (optional) 1tsp smoked paprika (negligible price).
- Remove the first layer of leaves from the cabbage, rinse it, remove the stem, and chop it;
- Fill a pot with water, put the cabbage inside, and bring to a boil;
- Peel the carrots and onions, chop them, and saute them for 5-10 minutes, until the onions turn yellow;
- Rinse the fish well, cut them into small cubes, and put them in the boiling pot together with the cabbage;
- Process the tomatoes and pour the paste over in the pot, together with the cabbage, fish, carrots, and onions, and let them cook, covered, for 30-45 minutes;
- Put the seasoning and spices and let them cook for 5 more minutes.
- Calories: 342kcal;
- Protein: 31.5g;
- Fat: 12g;
- Trans fat: 0g;
- Carbohydrates: 31g;
- Fiber: 11g;
- Sugars: 15g.
- Histidine: 0.65g;
- Isoleucine: 1g;
- Leucine: 1.76g;
- Lysine: 1.95g;
- Methionine: 0.61g;
- Phenylalanine: 0.89g;
- Threonine: 1.04g;
- Tryptophan: 0.26g.
- Vitamin A: 503.1ug;
- Vitamin B1 (Thiamine): 0.32mg;
- Vitamin B2 (Riboflavin): 0.23mg;
- Vitamin B3 (Niacin): 3.62mg;
- Vitamin B5 (Pantothenic acid): 1.52mg;
- Vitamin B6 (Pyridoxine): 0.64mg;
- Vitamin B9 (Folate): 110.69ug;
- Vitamin B12 (Cobalamin): 1.64ug;
- Choline: 101.72mg;
- Vitamin C (Ascorbic acid): 72.41mg;
- Vitamin D (Cholecalciferol): 26.46ug;
- Vitamin E (Tocopherol): 2.4mg;
- Vitamin K: 158.62ug.
- Calcium: 201.82mg;
- Copper: 0.27mg;
- Iron: 4.78mg;
- Magnesium: 84.88mg;
- Manganese: 0.86mg;
- Phosphorus: 545.28mg;
- Potassium: 1097.46mg;
- Selenium: 14.76ug;
- Sodium: 231.51mg;
- Zinc: 2.39mg.
- alpha-Linolenic Acid (ALA Omega-3): 0.33g;
- Linoleic acid (LA Omega-6): 0.84g.
The nutrition facts are only estimations based on USDA Food Composition Databases and are for information purposes only. They do not fit into real life, because nutrient contents vary by food source, food storage, food growth, food preparation, and bioavailability.
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