RecipeDB

Cooking in progress....

Michigan Dutch Barley Soup - Gerstenbrij

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.7336
Energy (kCal)418.32
Carbohydrates (g)92.8231
Total fats (g)1.4795
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Rinse barley in cold water; drain. | 2. Add salt to boiling water, followed by the barley. | 3. Cook until tender, about two hours (water will mostly evaporate). | 4. Add soup stock and vegetables. | 5. Cook until vegetables are tender. | 6. Serve hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    barley 1/2 cup 352.0 77.72 9.91 1.16
    water 1 quart boiling - - - -
    salt 1 teaspoon - - - -
    soup stock 2 quarts - - - -
    celery 1/2 cup diced 8.08 1.4999 0.3484 0.0859
    onion 1/2 cup peeled diced 32.0 7.472 0.88 0.08
    carrot 1/2 cup peeled diced 26.24 6.1312 0.5952 0.1536
    bell pepper 1 - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition