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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt butter in a 7 to 8-quart kettle over medium-high heat. Add carrots, turnip, celery, and onions. Cook, stirring occasionally, until vegetables are golden (about 15 minutes). | 2. Stir in water, salt, parsley, bay leaf, and thyme. If desired, add garlic and peppercorns. Bring to a boil over high heat. Cover, reduce heat, and simmer for 1 1/2 hours. STRAIN and discard vegetables. | 3. This will yield far more than you will need for this one dish, about 10 cups, but when the garden is ready and the vegetables fresh, we freeze the rest and use it throughout the year. It freezes very well for up to a year. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons		171.0	7.857	5.343	14.4
carrot	3		chopped	88.56	20.6928	2.0088	0.5184
turnip	1		chopped	51.24	11.7669	1.6469999999999998	0.183
celery	2	stalks	sliced	20.48	3.8016	0.8832	0.2176
onion	2		chopped	120.0	28.02	3.3	0.3
water	12	cups		0.0	0.0	0.0	0.0
salt	2	teaspoons		-	-	-	-
parsley sprig	6			-	-	-	-
bay leaf	1/2			-	-	-	-
thyme leaf	1	teaspoon		-	-	-	-
garlic clove	2			-	-	-	-
black peppercorn	1/4	teaspoon		-	-	-	-

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