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Kielbasa Soup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)168.0253
Energy (kCal)2770.6
Carbohydrates (g)84.4945
Total fats (g)195.7089
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil the kielbasa for 45-60 minutes with one can of chicken broth, one can beef broth, and just enough water to cover. Pierce with a fork during cooking to let some of the fat out. Be careful not to pierce too much because then the kielbasa will be dry. | 2. Set it on a plate and cover with aluminum foil to keep warm until you're ready to eat. | 3. Add the milk and the pepper to the kielbasa broth. Then make up a slurry of 1/4" cup cornstarch, and 1/2 cup water, to thicken. You must bring the soup back to a boil for the cornstarch to work, so do it, then if it's not thick enough, make up another slurry adding a little at a time, until the soup is thick and creamy. | 4. Serve it in a large bowl so that you can place on piece of each of the items from the table in it. This was done by my Grandmother, and we've continued to eat the soup this way. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    kielbasa 2 rings 2050.24 35.3802 118.8413 159.6647
    chicken broth 1 can 94.55 2.2875 13.481 3.1719999999999997
    beef broth 1 can 30.45 0.174 4.959 0.9570000000000001
    milk 1 quart 595.36 46.6528 30.744 31.9152
    salt pepper - - - -
    cornstarch - - - -

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



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