RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	15.2905
Energy (kCal)	527.49
Carbohydrates (g)	119.7161
Total fats (g)	2.0658
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0319
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.5368
Tocopherol, beta (mg)	0.0192
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0358
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.7545
Proline (g)	0.4465
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	9.2075
Adjusted Protein (g)	0.0000
Cystine (g)	0.2942
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	5.2403
Copper, Cu (mg)	0.6896
Maltose (g)	0.0267
Zinc, Zn (mg)	2.5212
Total lipid (fat) (g)	2.0658
Vitamin K (phylloquinone) (g)	286.2974
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	127.4300
Folate, total (g)	539.3741
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	34644.7846
Energy (kcal)	527.4900
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0075
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1546
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	82.5794
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.2001
Vitamin C, total ascorbic acid (mg)	200.8126
Lutein + zeaxanthin (g)	863.8500
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5421
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	175.4800
Fatty acids, total saturated 16:0 (g)	0.3747
Carbohydrate, by difference (g)	119.7161
Vitamin D (IU)	0.0000
Fructose (g)	7.5445
Fluoride, F (g)	14.6140
Aspartic acid (g)	1.7191
Tyrosine (g)	0.3253
Potassium, K (mg)	3053.3830
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	1731.9982
Serine (g)	0.5465
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4717
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0074
Histidine (g)	0.2760
Isoleucine (g)	0.4811
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	5.2846
Water (g)	1200.1683
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	17281.7731
Sodium, Na (mg)	519.0242
Iron, Fe (mg)	6.1672
Energy (kJ)	2201.7743
Ash (g)	9.3332
Caffeine (mg)	0.0000
Glycine (g)	0.3974
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.7272
Fatty acids, total polyunsaturated (g)	0.7592
Vitamin E (alpha-tocopherol) (mg)	3.1067
Sucrose (g)	36.1476
Vitamin B-6 (mg)	1.2643
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.6785
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	1.9200
Starch (g)	2.7456
Pantothenic acid (mg)	3.3079
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.6308
Folate, food (g)	539.3741
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.2964
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	100.9144
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.4206
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	334.2283
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.4848
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.6417
Glutamic acid (g)	4.3495
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	6974.4448
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.6819
Folate, DFE (g)	539.3741
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	26.9793
Tryptophan (g)	0.1600
Threonine (g)	0.7230
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	2.3432
Protein (g)	15.2905
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.2888
Betaine (mg)	352.1610
Phosphorus, P (mg)	396.9230
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Eastern European >> Russian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. First Day: | 2. Place the marrow bone, 1 tablespoons salt, and 2 quarts water in a deep 8 quart (2 gal) kettle or soup pot. | 3. Cover and bring to a boil; skim the surface. | 4. Reduce heat; simmer, covered one hour. | 5. Add tomatoes, quartered onion, celery, parsley, peppercorns, and bay leaf; simmer, covered for 2 hours. | 6. Remove from heat. | 7. Lift out the beef; set aside. | 8. Remove marrow bone and discard. | 9. Strain the soup; skim off fat. (You should have about 9 cups of liquid.). | 10. Return the soup and beef to the kettle. | 11. Add beets, cabbage, carrots, chopped onion, dill, vinegar, sugar, and 1 teaspoons salt; bring to a boil. | 12. Reduce heat; simmer covered for 30 minute or until beef & veggies are tender. | 13. Remove from heat and refrigerate over night. | 14. Day Two: | 15. Remove the beef from the soup. Cut it into cubes and return to the soup. Heat gently to boiling. | 16. Top each serving with a spoonful of sour cream and garnish with snipped dill. | 17. I have no idea how many servings this actually makes since I always divided it up and froze it. I've guessed for this and if I was wrong I apologize. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
stew meat beef shank	1 1/2	1/2	shind	-	-	-	-
marrow	1			-	-	-	-
salt	1	tablespoon		-	-	-	-
salt	1	teaspoon		-	-	-	-
tomato	1	can	undrained	62.068999999999996	13.7631	3.2384	0.5397
onion	1		peeled quartered	64.0	14.944	1.76	0.16
celery	1		cut	16.16	2.9997	0.6969	0.1717
parsley sprig	3			-	-	-	-
black peppercorn	6			-	-	-	-
bay leaf	1			-	-	-	-
beet	2	cups	shredded pared	116.96	26.0032	4.3792	0.4624
cabbage	3	cups	shredded	66.75	15.485999999999999	3.4176	0.267
carrot	1 1/2	1/2	sliced pared	78.72	18.3936	1.7856	0.4608
onion	1	cup	chopped	64.0	14.944	1.76	0.16
dill weed	2	teaspoons	weed	0.1595	0.026000000000000002	0.0128	0.0042
cider vinegar	1/4	cup		12.5475	0.5557	0.0	0.0
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
cream			sour	-	-	-	-

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

Cooking in progress....

Beef Borscht With Sour Cream