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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place beef short ribs, salt and pepper in a stock pot. | 2. Cover with water (at least 3 quarts) and bring to a boil. | 3. Let simmer until the meat falls off the bone. | 4. Skim off any "scum" and visible fat. | 5. Add cubed red beets, ensuring that there is enough liquid to cover them. | 6. Bring back to the boil. | 7. Simmer until red beets are tender. | 8. Take out about 3 cups of the soup mixture including red beets but excluding meat, and place in blender. Blend until mostly smooth. | 9. Add the blended mixture back to the pot. | 10. Add cubed potatoes and simmer until tender. | 11. Add half and half, and sour cream. | 12. Mix well. | 13. Be certain to not let the soup come to a boil once the dairy products have been added. | 14. Check for seasoning. Adjust with salt and pepper as necessary. | 15. Serve and enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef rib	2	lb		2485.728	0.0	158.8507	200.21900000000002
salt				-	-	-	-
pepper				-	-	-	-
red beet	8		peeled cubed	-	-	-	-
potato	4		peeled cubed	-	-	-	-
half	1	quart		-	-	-	-
cream	2	cups	sour	910.8	21.298000000000002	11.224	89.01

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