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Russian Palace's Vegetable Borscht Recipe

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)61.1311
Protein (g)103.1226
Carbohydrates (g)225.5084
Energy (kCal)1870.4528
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel and julienne raw beet to yield 4 cups. | 2. Peel and cube potatoes to yield 2-1/2 cups. | 3. Finely chop cabbage to yield 6 cups. | 4. Heat oil in a large skillet over medium-high heat. | 5. Add onion and saute until browned, about 5 to 7 minutes. | 6. Add beets and carrot. Saute, stirring constantly, for 10 minutes. | 7. Stir in tomato paste. Remove from heat and set aside. | 8. In a large stock pot, bring chicken stock to a boil over high heat. | 9. Add potato and cook for 3 minutes. | 10. Add cabbage and continue boiling for 5 minutes. | 11. Add reserved beet-tomato paste mixture, green pepper, sugar, lemon juice, salt, and black pepper. | 12. Reduce heat to a simmer and cook for 15 minutes. | 13. Remove from heat. Stir in garlic and dill. | 14. Serve hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    onion 1 1/2 cups chopped 96.0 22.416 2.64 0.24
    beet 5 - - - -
    carrot 1/2 cup chopped 26.24 6.1312 0.5952 0.1536
    tomato paste 5 teaspoons 22.55 5.2002 1.188 0.1292
    chicken stock 16 cups 1382.4 135.55200000000002 96.76799999999999 46.08
    potato 2 - - - -
    head cabbage 1 - - - -
    green bell pepper 1 cup chopped 29.19 6.394 1.0008 0.3753
    sugar 3 tablespoons 165.18599999999998 41.3172 0.0 0.0
    lemon juice 1/3 cup squeezed 17.8933 5.612 0.2847 0.1952
    salt 1 teaspoon - - - -
    black pepper 1/2 teaspoon ground 2.8865 0.7354 0.1195 0.0375
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    dill 1 teaspoon chopped 6.405 1.1586 0.3356 0.3053

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



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