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Sauerkraut Soup Pittsburgh

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)82.7787
Energy (kCal)1567.2338
Carbohydrates (g)18.1471
Total fats (g)127.9129
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Remove fat from bones, but leave meat. | 2. Brown onion and meat in oil, then add sauerkraut. | 3. Add remaining ingredients; bring to boil and simmer for 40 minutes. | 4. Lift out bones, pepper and bay leaves. | 5. Scrape off all meat form bones, cut into chunks and add to soup. | 6. Check salt and seasoning and serve. | 7. Can be frozen Mrs. | 8. james Harris Three Rivers Cookbook 1 format by Emilie rwsm05a (I wonder how this would be with shredded corned beef and a touch of German mustard?) You could substitute smoked sausage for the ribs. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rib beef 1 1242.864 0.0 79.4254 100.1095
    onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    cooking oil 2 teaspoons - - - -
    sauerkraut 1 can 40.4498 9.1118 1.9373 0.2981
    stock boullion 6 cups - - - -
    tomato canned - - - -
    peppercorn 10 251.92 1.5633 0.536 27.4253
    bay leaf 2 - - - -

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



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