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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place potatoes, broth, paprikas, celery seeds, and salt in 4-quart or larger slow cooker. Stir to combine. | 2. Heat oil in medium skillet over medium-high heat. Add onion and saute until translucent, about 5 minutes. Transfer to cooker. | 3. Cover. Cook on low 4 to 6 hours, or until potatoes are tender. Stir to break up potatoes into broth for a slightly chunky consistency. | 4. Add dill, nutmeg, and freshly ground black pepper to taste. Stir in milk. Cover. Cook 20 to 30 more minutes, or until heated through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
russet potato	2		peeled cut	-	-	-	-
chicken broth	4	cups	low sodium	312.48	7.56	44.5536	10.4832
paprika	1	tablespoon		19.176	3.6713	0.9615	0.8765
hot paprika	1	teaspoon		-	-	-	-
celery seed	1	teaspoon		7.84	0.8270000000000001	0.3614	0.5054
salt	1/2	teaspoon		-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
white onion	1		chopped	64.0	14.944	1.76	0.16
dill	2	tablespoons	chopped	40.26	7.2824	2.1094	1.9193
nutmeg	1/8	teaspoon	ground	1.4438	0.1355	0.0161	0.0999
nonfat milk	1	cup		83.3	12.152000000000001	8.2565	0.196

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