Aveluk soup with wheat groats
Composition / ingredients
6
servings:
Cooking method
1. Rinse the Aveluk well in warm water.
2. Put the aveluk in a saucepan, fill with water.
3. Bring the contents of the pan to a boil, reduce the heat, cook for 10 minutes.
4. At this time, peel and chop finely the onion, fry it in a frying pan in vegetable oil.
5. Remove the aveluk from the pan, let it cool down a little, cut into pieces.
6. Put the fried onion, washed crust, chopped aveluk in a saucepan. Add salt.
7. Cook the soup until the crust is ready (15-20 minutes).
8. Peel and finely chop the garlic.
9. Arrange the soup on serving plates, add garlic to each.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Hard red spring wheat (whole grain) - 330 kcal/100g
- Hard red winter wheat (whole grain) - 330 kcal/100g
- Soft red winter wheat (whole grain) - 326 kcal/100g
- White wheat (whole grain) - 335 kcal/100g
- Durum wheat (whole grain) - 332 kcal/100g
- Crushed dry hard red wheat - 359 kcal/100g
- Crushed winter wheat - 358 kcal/100g
- Dry wheat, canned without seasonings - 168 kcal/100g
- Dry wheat, canned with seasonings - 182 kcal/100g
- Sorghum grain - 332 kcal/100g
- Wheat groats - 352 kcal/100g
- Sprouted wheat grains - 305 kcal/100g
- Wheat groats - 332 kcal/100g
- Garlic - 143 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Aveluk - 19 kcal/100g
