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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Saute celery and onion in a little butter until slightly tender but not brown. | 2. Cook potatoes and pinch of sugar in 3 cups of water until tender. (If using bouillon cubes, add before boiling potatoes. Use NO Salt in the water if using the bouillon cubes. Add in the celery and onions. | 3. Add 1/2 pint of sweet cream (can use milk), bring to simmer. Or use half-and-half. | 4. Add salt (if needed) and pepper to taste. Paprika for coloring. Sprinkle with parsley. | 5. You can sneak in a pat of butter before serving. | 6. Cooking Tips: Add as much milk or cream as necessary to suit your taste. | 7. Mash or crush potatoes to suit your taste. Or not! | 8. Don't sub or add dry milk; it gives an off-flavor. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		cubed	60.0	14.01	1.65	0.15
celery	3	stalks	cut	30.72	5.7024	1.3248	0.3264
potato	5		cubed	-	-	-	-
sugar	1	pinch		1.1471	0.2869	0.0	0.0
water	3	cups		0.0	0.0	0.0	0.0
chicken bouillon cube	2			-	-	-	-
half	1/2	pint		-	-	-	-
salt pepper				-	-	-	-

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