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Red Beet Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.3318
Energy (kCal)273.824
Carbohydrates (g)36.7234
Total fats (g)16.6894
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook beets 30 min or until tender. Keep water (broth). | 2. Peel beets and julienne; return to pot. | 3. Add sugar, salt, lemon juice to taste. Cool. | 4. When ready to serve, add cucumber, scallions and one-half egg to each bowl. | 5. Garnish with a dollop of sour cream, dill and parsley. | 6. NOTE: You can use red wine vinegar instead of lemon juice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beet 4 - - - -
    water can - - - -
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    salt 1/2 teaspoon - - - -
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    cucumber 1 julienned - - - -
    green onion 2 chopped - - - -
    hard egg 2 chopped boiled - - - -
    dill 1/2 cup chopped 153.72 27.8057 8.0539 7.3282
    flat leaf parsley 1/2 cup - - - -
    cream 4 tablespoons sour 95.04 2.2224 1.1712 9.288

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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