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Chilled Beet Soup With Dill Cream

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)52.0578
Energy (kCal)543.078
Carbohydrates (g)58.688
Total fats (g)13.0959
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine 4 cups broth, beets, onion, carrot and garlic in medium saucepan. | 2. Bring to boil. | 3. Reduce heat to medium-low; cover and simmer until vegetables are very tender, about 35 minutes. | 4. Cool slightly. | 5. Puree in blender in batches until smooth. | 6. Transfer to bowl. | 7. Thin with additional broth if soup is too thick. | 8. Mix in sugar. | 9. Season with salt and pepper. | 10. Cover and chill until cold, at least 4 hours or overnight. | 11. (Can be prepared 2 days ahead, keep refrigerated). | 12. Ladle soup into bowls, sprinkle with dill and chives. Top with sour cream. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken broth 4 cups canned reduced sodium 312.48 7.56 44.5536 10.4832
    beet 1 peeled chopped 58.48 13.0016 2.1896 0.2312
    onion 1 cup chopped 64.0 14.944 1.76 0.16
    carrot 3/4 cup peeled chopped 39.36 9.1968 0.8928 0.2304
    garlic 2 teaspoons chopped 8.344 1.8514 0.3562 0.027999999999999997
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    salt pepper - - - -
    chive 2 tablespoons chopped 1.8 0.261 0.1962 0.0438
    dill 2 tablespoons chopped 40.26 7.2824 2.1094 1.9193
    cream sour - - - -

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



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