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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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.