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Alsatian Sauerkraut Potato Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)125.5069
Energy (kCal)2148.588
Carbohydrates (g)360.8497
Total fats (g)26.6131
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in large saucdepan or Dutch oven over medium heat. Add onion and garlic; cook, stirring occasionally, until softened but not browned, about 8 minutes. Add pork and sage and cook 2-3 minutes longer. Pour in broth and the water. Heat to boiling, skimming surface as needed. Reduce heat to simmer, partially covered, 10 minutes. | 2. Stir in sauerkraut, potatoes, and beans. Season with salt. Simmer, partially covered, 10 minutes longer. When potatoes soften, mash some against side of pan to thicken soup slightly. Season with pepper and stir in parsley. Serve hot with rye bread. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    pork chop 1 cooked boned diced 821.0032 166.1964 26.8073 5.3524
    sage 1/8 teaspoon dried - - - -
    chicken broth 2 cans 189.1 4.575 26.962 6.343999999999999
    cold water 1 cup 0.0 0.0 0.0 0.0
    sauerkraut 10 ounces rinsed drained canned 53.864 12.1336 2.5798 0.3969
    red potato crosswise 6 cooked halved sliced - - - -
    red kidney bean 1 can rinsed drained 910.3448 164.9655 67.2276 0.6897
    salt black pepper ground - - - -
    parsley 3 tablespoons chopped 4.104 0.7216 0.3386 0.0901
    rye bread - - - -

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



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