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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut off ends and stems of beets, and boil for 20 minutes or until tender-crisp; remove the skin while still warm by rubbing it with a cloth; then cut into 1/4-inch julienne pieces and set aside. | 2. Place 14 cups of water, vinegar, granulated and brown sugars, tomato paste, chicken broth, garlic, pepper and bay leaves in a large kettle, bring to a boil and skim off foam. | 3. Add onion, cook for 8 to 10 minutes or until onion is transparent, add cabbage, cook 15 minutes or until onion is transparent; add cabbage, cook 15 minutes longer; add potato and cook another 15 minutes, add beets and bring to a boil. | 4. Serve with pumpernickel or rye bread, and butter. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beet	2	lbs		390.0899	86.727	14.6057	1.5422
water	14	cups		0.0	0.0	0.0	0.0
apple cider vinegar	3/4	cup		-	-	-	-
sugar	1/4	cup	granulated	79.95	15.002	2.5025	1.248
brown sugar	1/4	cup		209.0	53.9495	0.066	0.0
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
chicken broth	1	can		94.55	2.2875	13.481	3.1719999999999997
chicken bouillon cube	4	cup		-	-	-	-
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
bay leaf	2			-	-	-	-
onion	1		chopped	60.0	14.01	1.65	0.15
cabbage	1		cored cut	22.25	5.162000000000001	1.1392	0.08900000000000001
russet potato	1		peeled cubed	-	-	-	-

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