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Beet & Cabbage Borsch

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)87.3135
Energy (kCal)1360.5337
Carbohydrates (g)141.8439
Total fats (g)50.5687
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Brown beef in oil in a large pot. | 2. Add beets, onions. | 3. Add beef stock. | 4. Bring to boil and then reduce heat to simmer about 30 minutes. | 5. Add the carrots, potatoes, celery and simmer for an additional 15 minutes. | 6. Add cabbage and cook until just tender. | 7. Add tomatoes and garlic and heat through. | 8. Add lemon juice, salt and pepper. | 9. The soup is perfect when the sweet taste of the beets is slightly altered by the sour taste of the lemon juice. | 10. Garnish with sour cream and a sprinkling of fresh dill. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beet 4 peeled sliced - - - -
    onion 1 sliced 44.0 10.274000000000001 1.21 0.11
    stewing beef 1/2 lb cubed lean 201.7338 0.0 44.8801 1.1333
    beef stock 6 cups 1028.16 112.0392 37.9512 48.5352
    carrot 1 peeled sliced 25.01 5.8438 0.5673 0.1464
    potato 1 peeled cubed - - - -
    celery 1 stalk sliced 10.24 1.9008 0.4416 0.1088
    cabbage 1/2 grated - - - -
    tomato 1 can 40.2099 8.6898 1.9658 0.4468
    garlic 1 clove 4.47 0.9918 0.1908 0.015
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    salt pepper 201.7338 0.0 44.8801 1.1333

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



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