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Lazy Borscht

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)36.7494
Protein (g)23.7883
Carbohydrates (g)52.331
Energy (kCal)626.1782
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut potatoes into small cubes. | 2. Add chicken stock to pot, then add cubed potatoes. | 3. While potatoes are cooking, brown onions in oil in a skillet. | 4. When potatoes are almost done, add cole slaw mix, bay leaves, peppercorns, garlic clove. | 5. Let cook for 10-15 minutes; then add browned onions and bacon bits. | 6. Add tomato paste next and let simmer for 5 minutes. | 7. Add beets, along with lemon juice, to prevent the beet color from fading. | 8. If you find the soup too sour from the lemon juice, you can use sugar to correct flavor. | 9. In the end add dill, salt and pepper to taste and turn off the stove. | 10. Let the borsch brew for another 10 minutes. | 11. Serve the borsch with sour cream the next day --- best to refrigerate overnight. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken stock 2 1/2 cups 216.0 21.18 15.12 7.2
    beet 1 can shredded 87.6762 19.4927 3.2828 0.3466
    potato 2 - - - -
    coleslaw mix 1 package - - - -
    onion 1 28.0 6.537999999999999 0.77 0.07
    tomato paste 2 -3 tablespoons 0.0 0.0 0.0 0.0
    bacon bit 2 tablespoons 66.64 4.004 4.48 3.6260000000000003
    oil 2 tablespoons 224.25599999999997 0.0 0.0717 25.4669
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    salt 1 dash - - - -
    black peppercorn 5 -6 - - - -
    pepper 1 dash 0.251 0.064 0.0104 0.0033
    garlic clove 1 - - - -
    dill - - - -

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



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