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Hungarian Oxtail Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.4919
Energy (kCal)318.8829
Carbohydrates (g)73.756
Total fats (g)1.7409
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Brown meat slowly on all sides in a Dutch oven. | 2. Add water, salt, pepper, onion, marjoram and bay leaf. Cover and simmer over low heat 2 hours, or until meat is tender. | 3. Add vegetables and simmer an additional 30 minutes until vegetables are tender. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    oxtail 3 -4 lb 0.0 0.0 0.0 0.0
    water 8 cups 0.0 0.0 0.0 0.0
    salt 4 teaspoons - - - -
    pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    onion 1 sliced 44.0 10.274000000000001 1.21 0.11
    marjoram 1/4 teaspoon 0.4065 0.0908 0.019 0.0106
    bay leaf 1 - - - -
    potato 3 peeled diced - - - -
    carrot 3 peeled sliced 88.56 20.6928 2.0088 0.5184
    rutabaga 1 peeled diced 142.82 33.2732 4.1688 0.6176
    tomato 1 can 40.2099 8.6898 1.9658 0.4468

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



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