Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse the sauerkraut and drain it well. | 2. Simmer the sauerkraut in the stock for 30 minutes. | 3. Meanwhile, scrape or peel the parsley root and carrot, and chop or grate them finely, as well as the celery. | 4. Saute them in the butter until soft. | 5. Sprinkle with the flour, and stir in the tomato paste, bay leaves, salt& pepper. | 6. Cook a minute or two longer. | 7. Thin with a little of the soup. | 8. Add this mixture to the soup, along with the shredded cabbage and cooked meat. | 9. Simmer for another 15 minutes, or until the cabbage is tender. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork stock beef meat	1 1/2	1/2		-	-	-	-
sauerkraut	3	cups		80.94	18.2328	3.8766	0.5964
parsley root	1			-	-	-	-
carrot	1			20.5	4.79	0.465	0.12
celery	1	stalk		10.24	1.9008	0.4416	0.1088
butter	2	tablespoons		171.0	7.857	5.343	14.4
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
tomato paste	3	tablespoons		39.36	9.0768	2.0736	0.2256
bay leaf	2 -3			-	-	-	-
pepper				-	-	-	-
cabbage	3	cups	shredded	66.75	15.485999999999999	3.4176	0.267

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