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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Norwegian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saucepot, bring water, salt, beef and soup bone to a boil. Reduce heat and simmer for 1 hour. During cooking, remove foam that forms on top. | 2. After 1 hour, add chopped onions and continue to simmer for 1 hour. | 3. Then add carrots, cabbage, nutmeg, bouillon and pepper. Simmer another 1/2 hour. Remove meat and bones and keep meat warm. | 4. Prepare sauce by mixing white sauce with vinegar, sugar and horseradish. | 5. Serve the soup first, then the meat and sauce. | 6. Tastes good with steamed red potatoes sprinkled with parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef rib	2	lb		2485.728	0.0	158.8507	200.21900000000002
soup	1	lb	bone	312.9791	38.6461	8.2554	14.7871
cold water	3	quarts		-	-	-	-
salt	1	tablespoon		-	-	-	-
onion	1 1/2	cups	chopped	96.0	22.416	2.64	0.24
carrot	1 1/4	cups	chopped	65.6	15.328	1.4880000000000002	0.384
cabbage	1		cut	22.25	5.162000000000001	1.1392	0.08900000000000001
nutmeg	1			11.55	1.0844	0.1285	0.7988
beef bouillon cube	2			0.7	0.004	0.114	0.022000000000000002
salt	2 1/2	1/2		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
parsley	1/2	cup	chopped	10.8	1.899	0.8909999999999999	0.237
white sauce	2	cups		-	-	-	-
sugar	4	teaspoons		73.416	18.3632	0.0	0.0
vinegar	2	tablespoons		6.257999999999999	0.2771	0.0	0.0
horseradish	2	tablespoons		14.4	3.387	0.354	0.207

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