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Dumpling Soup with Root Vegetables

Simple ingredients in perfect harmony make for an amazing flavor. The other day, digging into the back of the freezer, I came across a dozen dumplings. Still well within their date, but hardly enough to make a meal of on their own. I thought about it, remembered a long-forgotten recipe of my mom's, and set about making something rather interesting: dumpling soup. Want to know how it's done? Then read on!

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Soup with dumplings and roots
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 23 % 3 g
Fats 23 % 3 g
Carbohydrates 54 % 7 g
63 kcal
GI: 14 / 0 / 86

Cooking method

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Caloric content of the products possible in the composition of the dish

  • Лук - 41  kcal/100g
  • Морковь - 33  kcal/100g
  • Сушеная морковь - 275  kcal/100g
  • Морковь отварная - 25  kcal/100g
  • Сельдерей - 12  kcal/100g
  • Корни сельдерея - 32  kcal/100g
  • Соль - 0  kcal/100g
  • Вода - 0  kcal/100g
  • Суповая зелень свежезамороженная в упаковке - 41  kcal/100g
  • Зелень - 41  kcal/100g
  • Корень петрушки - 49  kcal/100g
  • Кости говяжьи - 105  kcal/100g
  • Душистый перец - 263  kcal/100g
  • Пельмени полуфабрикат - 255  kcal/100g

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