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Kazakh Beef Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)272.4436
Energy (kCal)1626.9327
Carbohydrates (g)17.6062
Total fats (g)45.0862
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place soup bones in a stock pot with enough water to cover them by 2 inches. Bring to a boil, and cook uncovered for about 1 hour to make a beef stock. Remove bones, and cool. | 2. Heat one tablespoon of oil in a large skillet. Saute sauerkraut for a few minutes, then add just enough water to cover the sauerkraut, cover the pan, and let simmer over low heat for about 30 minutes, until the sour taste is gone. Drain, and set aside. Heat remaining olive oil in a small skillet over medium-high heat. Saute onion in the hot oil until tender. | 3. When the bones are out of the stock, add potatoes, and boil for about 15 minutes, until potatoes are tender. Stir in the sauerkraut, onions, and any meat that can be picked from the bones. Season with chili sauce and salt to taste. Simmer over low heat for about 15 minutes. Ladle into bowls, and serve with a dollop of sour cream. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef marrow 3 bone 1210.4027 0.0 269.2806 6.8
    olive oil 2 tablespoons divided 238.68 0.0 0.0 27.0
    sauerkraut 1 jar rinsed drained - - - -
    onion 1 chopped 64.0 14.944 1.76 0.16
    baking potato 2 peeled cubed 1210.4027 0.0 269.2806 6.8
    hot chili sauce 1 tablespoon 1210.4027 0.0 269.2806 6.8
    salt - - - -
    cream 1/4 cup sour 113.85 2.6622 1.403 11.1262

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

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