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SAUERKRAUT SOUP (Kapusniak)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)736.5371
Energy (kCal)15314.3997
Carbohydrates (g)1935.5253
Total fats (g)664.0912
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat butter in a small frying pan and fry the spare ribs briskly to seal in their juices. | 2. Gently boil the ribs and all the other ingredients in the water for about 10 minutes, stirring occasionally until the sauerkraut softens. | 3. Remove the spare ribs and bay leaf, season to taste and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 25 2137.5 98.2125 66.7875 180.0
    bay leaf 1 - - - -
    sparerib 4 5022.9447 0.0 280.5233 424.32099999999997
    sauerkraut 200 8089.955 1822.3688 387.4663 59.6102
    mushroom 2 soaked dried - - - -
    onion 1 sliced 64.0 14.944 1.76 0.16
    water 1 1/4 1/4 0.0 0.0 0.0 0.0

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



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