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Polish Dill Pickle Soup

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)109.4152
Energy (kCal)926.6876
Carbohydrates (g)95.7638
Total fats (g)11.6395
  • Cuisine

    European >> Eastern European >> Polish

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large pot, place neck bones, vegetables, and pickles. Add water. Cook over medium heat for 45 minutes. | 2. Add potatoes; cook until soft, about 20 minutes. | 3. Remove neck bones. Increase heat to medium-high. Combine flour and milk in a small bowl, and gradually stir into soup. Continue stirring until mixture boils. Season to taste with salt. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef neck 1 pound bone 403.4676 0.0 89.7602 2.2667
    vegetable 1 cup mixed 109.06 24.738000000000003 4.388999999999999 0.266
    dill pickle 2 cups diced 34.32 6.8926 1.43 0.858
    water 2 quarts - - - -
    potato 2 cups diced 231.0 52.47 6.15 0.27
    purpose flour 3 tablespoons 403.4676 0.0 89.7602 2.2667
    milk 1 cup 148.84 11.6632 7.686 7.9788
    salt to taste - - - -

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



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