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Summer Borscht

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.9221
Energy (kCal)478.4736
Carbohydrates (g)74.0824
Total fats (g)14.2426
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place beets in a 3-inch deep glass dish. | 2. Cover with plastic wrap. | 3. Cook at 100% for 12 minutes. | 4. Prick plastic to release steam. | 5. Uncover and test beets to see if they are done. | 6. If not done, cook until tender. | 7. When beets are cool enough to handle, peel and remove stems. | 8. Place in food processor. | 9. Add apple juice and vinegar and puree until smooth. | 10. Remove all but 1/4 cup of the mixture and put in large bowl. | 11. Add ricotta to mixture (still in food processor) and blend until smooth. | 12. Whisk into puree and add lemon juice, buttermilk, sugar, salt and enough water to thin soup to desired consistency. | 13. Chill well approx 4 hours. | 14. Divide onion and cucumber among and put into 4 serving bowls. | 15. Ladle soup over and sprinkle dill on top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beet 1 scrubbed 58.48 13.0016 2.1896 0.2312
    apple juice 1 cup 114.08 28.024 0.248 0.3224
    cider vinegar 7 teaspoons 7.35 0.3255 0.0 0.0
    part ricotta cheese 1/2 cup part-skim 171.12 6.3736 14.1236 9.8084
    buttermilk 1 1/2 - - - -
    sugar 1/2 teaspoon 9.177 2.2954 0.0 0.0
    kosher salt 1/2 teaspoon - - - -
    water 1 cup 0.0 0.0 0.0 0.0
    onion 1/3 cup chopped 21.3333 4.9813 0.5867 0.0533
    cucumber 1 cup peeled seeded chopped 15.6 3.7752 0.6759999999999999 0.1144
    dill 1/4 cup chopped 76.86 13.9028 4.027 3.6641
    lemon juice 4 teaspoons 4.4733 1.403 0.0712 0.0488

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



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