Borleves [ Hungarian Wine Soup]

1. Pour 3 cups of the wine and the water into a saucepan with the sugar, cloves, and cinnamon and bring to a boil.

2. While the soup is heating, beat the egg yolks with the remaining wine until creamy. When the soup is at a boil, dip a cup of it, little by little, into the egg yolk mixture, beating constantly so the egg yolks don't curdle.

3. Incorporate another cup of the hot liquid into the eggs, then beat the eggs into the remaining soup.

4. Stir constantly while reheating and let the soup thicken a bit, then strain. Ladle into small elegant bowls, and serve immediately.

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Nutrient	Quantity
Total fats	20.5432 g
Protein	15.7898 g
Carbohydrates	32.4452 g
Energy	378.86 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.07 g
Water	303.5052 g
Aspartic acid	1.054 g
Calcium, Ca	145.795 mg
Lutein + zeaxanthin	743.92 g
Fiber, total dietary	8.06 g
Fatty acids, total saturated 22:0	0.0258 g
Carotene, beta	59.84 g
Niacin	0.0163 mg
Vitamin A, RAE	259.08 g
Arginine	0.7473 g
Riboflavin	0.359 mg
Tocopherol, beta	0.034 mg
Fatty acids, total polyunsaturated 15:0	0.0088 g
Fatty acids, total saturated 20:1	0.0585 g
Glutamic acid	1.3396 g
Sodium, Na	506.795 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6242 g
Total lipid (fat)	20.5432 g
Manganese, Mn	0.0374 mg
Fructose	0.0476 g
Proline	0.4393 g
Fatty acids, total saturated 16:0	4.6648 g
Fatty acids, total saturated 8:0	0.0061 g
Sucrose	0.0476 g
Choline, total	557.736 mg
Sugars, total	13.3808 g
Serine	0.9017 g
Fatty acids, total saturated 10:0	0.0061 g
Fatty acids, total saturated 18:0	1.6436 g
Fatty acids, total saturated 20:4 undifferentiated	0.2978 g
Vitamin B-6	0.238 mg
Selenium, Se	38.08 g
Ash	3.5622 g
Vitamin D	148.24 IU
Fatty acids, total saturated 18:1 undifferentiated	7.2767 g
Pantothenic acid	2.0332 mg
Phenylalanine	0.4631 g
Copper, Cu	0.0648 mg
Betaine	0.612 mg
Thiamin	0.1197 mg
Retinol	252.28 g
Methionine	0.257 g
Iron, Fe	3.2994 mg
Carbohydrate, by difference	32.4452 g
Phosphorus, P	265.2 mg
Folate, total	99.28 g
Dihydrophylloquinone	0.068 g
Tocopherol, gamma	0.9044 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0075 g
Fatty acids, total saturated 22:1 undifferentiated	0.0061 g
Alanine	0.5685 g
Cholesterol	743 mg
Valine	0.6453 g
Fatty acids, total saturated 18:2 undifferentiated	2.4058 g
Glycine	0.3318 g
Carotene, alpha	25.84 g
Glucose (dextrose)	0.1224 g
Fatty acids, total saturated 14:0	0.0707 g
Zinc, Zn	1.564 mg
Isoleucine	0.5889 g
Maltose	0.0476 g
Tocopherol, delta	0.0408 mg
Fatty acids, total saturated 12:0	0.0061 g
Fatty acids, total polyunsaturated	2.8587 g
Fatty acids, total saturated 14:1	0.0163 g
Leucine	0.9513 g
Tocotrienol, alpha	0.0204 mg
Vitamin A, IU	980.56 IU
Folate, DFE	99.28 g
Tryptophan	0.1204 g
Galactose	0.0476 g
Fatty acids, total saturated 20:0	0.0218 g
Lactose	0.0476 g
Tyrosine	0.461 g
Vitamin B-12	1.326 g
Vitamin K (phylloquinone)	0.476 g
Fatty acids, total saturated	6.9952 g
Histidine	0.2829 g
Fatty acids, total monounsaturated	7.9818 g
Threonine	0.4672 g
Folate, food	99.28 g
Fatty acids, total polyunsaturated 17:0	0.0347 g
Vitamin D (D2 + D3)	3.672 g
Fatty acids, total polyunsaturated 24:0	0.0061 g
Cryptoxanthin, beta	22.44 g
Vitamin D3 (cholecalciferol)	3.672 g
Vitamin E (alpha-tocopherol)	1.7544 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0775 g
Magnesium, Mg	6.955 mg
Lysine	0.8276 g
Potassium, K	74.12 mg
Cystine	0.1795 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.5 cup	159.9	30.004	2.496
White wine	3.5 cups	0	0	0
Cinnamon	1	0	0	0
Egg yolk	4	218.96	2.4412	18.0472
Water	0.75 cup	0	0	0
Clove	4 cloves	0	0	0