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Russian Vegetable Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)124.1593
Energy (kCal)1255.7763
Carbohydrates (g)134.2748
Total fats (g)28.6186
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large kettle, cook the meat with salt and pepper until browned. | 2. In a small saucepan, saute onion in butter until tender; add to kettle. Add the cabbage, carrots, celery, potatoes, tomatoes, beets, parsley, water, and vinegar; bring to a boil. Reduce heat; simmer for 50-60 minutes or until vegetables are tender. | 3. In a small bowl, combine flour and milk. Gradually stir into soup. Bring to a boil, cook and stir for 2 minutes or until thickened. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    turkey 1 lb lean ground 648.2681 0.5893 98.1016 25.5681
    salt 1 1/2 1/2 - - - -
    pepper 3/4 teaspoon 4.3298 1.1031 0.1792 0.0562
    water 7 cups 0.0 0.0 0.0 0.0
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    smart balance butter spread 1 tablespoon - - - -
    cabbage 8 cups shredded 178.0 41.29600000000001 9.1136 0.7120000000000001
    carrot 4 cups sliced 209.92 49.0496 4.7616 1.2288
    celery rib 2 sliced - - - -
    potato 2 peeled cubed - - - -
    tomato 1 can diced 40.2099 8.6898 1.9658 0.4468
    beet 1 cup chopped 58.48 13.0016 2.1896 0.2312
    parsley 1/4 cup 5.4 0.9495 0.4455 0.1185
    vinegar 1 1/2 1/2 4.6935 0.2079 0.0 0.0
    purpose flour 2 tablespoons - - - -
    nonfat milk 3/4 cup 62.475 9.113999999999999 6.1924 0.147

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



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