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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the meat in a deep soup pot; add the broth and water. | 2. Bring the liquid to a boil, reduce the heat, and simmer, skimming off the foam until the liquid is clear, about 20 minutes. | 3. Add the next five ingredients and simmer, covered, for 90 minutes. | 4. Cut the spinach leaves in 1/2 inch ribbons and add them to the soup. | 5. Add the next three ingredients, cover and simmer until the potatoes are tender, about 20 minutes. | 6. Season to taste with salt. | 7. To serve, place an egg, quartered lengthwise into wedges, in each of 8 bowls. | 8. Ladle the hot soup over the egg and top with sour cream, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chuck	1	lb	well-trimmed cut lean	634.6681	1.4053	95.7896	27.5174
nonfat beef broth	4	cups		-	-	-	-
water	2	quarts		-	-	-	-
celery rib	2		chopped	-	-	-	-
carrot	1		chopped	52.48	12.2624	1.1904	0.3072
leek	1		chopped	-	-	-	-
flat leaf parsley	1/2	cup	chopped	-	-	-	-
black peppercorn	10			-	-	-	-
spinach	1	bunch	stemmed	-	-	-	-
potato	2		diced	-	-	-	-
sorrel	1	bunch		-	-	-	-
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
salt				-	-	-	-
egg	8		hard-cooked peeled	572.0	2.88	50.24	38.04
cream			sour	-	-	-	-

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