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Marina Sturza's Borscht

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)2.1713
Protein (g)12.4536
Carbohydrates (g)82.3387
Energy (kCal)365.889
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In large kettle containing broth, add beets, carrots, and celery; simmer 15 minutes. | 2. Add cabbage, bell pepper, tomatoes, potatoes, garlic, beans, and salt and pepper to taste; simmer 15 minutes or until potatoes are tender. | 3. Serve hot with sour cream. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beet 2 diced 116.96 26.0032 4.3792 0.4624
    carrot 3 peeled chopped 157.44 36.7872 3.5712 0.9216
    potato 3 peeled diced - - - -
    celery 2 stalks chopped 20.48 3.8016 0.8832 0.2176
    cabbage 1 cored chopped - - - -
    green bell pepper 1/2 seeded chopped - - - -
    tomato 1 can diced undrained 62.068999999999996 13.7631 3.2384 0.5397
    chicken stock 4 quarts - - - -
    bay leaf 2 - - - -
    garlic 2 cloves 8.94 1.9836 0.3816 0.03
    bean 1/2 - 1 cup 0.0 0.0 0.0 0.0
    salt - - - -
    pepper - - - -

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



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