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Chicken and Vegetable Borscht

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)110.291
Energy (kCal)2045.9817
Carbohydrates (g)399.7106
Total fats (g)9.5089
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in a large pot over medium heat. | 2. Add garlic and onions and cook until soft, about 10 minutes. | 3. Add carrots, potatoes, cabbage, tomato paste. bay leaf, and 2 quarts water and stir well. | 4. Increase heat to medium high and bring to a boil. Turn to medium low and cook partially covered until vegetables are just tender about 15 minutes. | 5. Add chicken, tomatoes and beans and half the dill. Cook 6-8 minutes. Season to taste. Serve in bowls with rest of dill for garnish. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 2 tablespoons - - - -
    garlic clove 3 chopped - - - -
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    green cabbage 4 sliced - - - -
    white potato 3 cut 440.91 100.3869 10.7352 0.639
    beet 2 peeled shredded - - - -
    carrot 1 peeled shredded 29.52 6.8976 0.6696 0.1728
    bay leaf 1 - - - -
    tomato paste 1 tablespoon 13.12 3.0256 0.6912 0.0752
    salt - - - -
    grape tomato 12 halved - - - -
    chicken breast half 2 boneless skinless cut boneless - - - -
    great northern bean 15 ounces rinsed drained 1441.5717 265.2237 92.958 4.8478
    dill 1/4 cup chopped 76.86 13.9028 4.027 3.6641

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



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