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Borscht II

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)104.3637
Energy (kCal)821.8675
Carbohydrates (g)96.6073
Total fats (g)4.5756
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the first five ingredients in a large non-reactive pot. Bring to a boil, then reduce heat and allow the soup to simmer for 2= hours. | 2. Half an hour before serving, remove beets, keeping the broth at a simmer. | 3. When beets are cool enough to handle, peel and grate them (the peels should slip right off). Then return them to the pot. Stir in lime juice and sugar, then season with salt and pepper. | 4. Serve, garnished with a dollop of sour cream and/or some snipped chives. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef stew meat 1 cut 403.4676 0.0 89.7602 2.2667
    chicken stock beef 12 cups 403.4676 0.0 89.7602 2.2667
    beet 6 - - - -
    onion 1 minced 60.0 14.01 1.65 0.15
    tomato 4 peeled seeded canned 248.2759 55.0525 12.9535 2.1589
    lime juice 1 -2 0.0 0.0 0.0 0.0
    sugar 2 tablespoons 110.124 27.5448 0.0 0.0
    salt pepper 403.4676 0.0 89.7602 2.2667
    cream sour snipped - - - -

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



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