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Vegetable Soup With Sauerkraut and Smoked Turkey Breast

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)75.7621
Energy (kCal)1033.1462
Carbohydrates (g)54.8943
Total fats (g)59.1008
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. melt the butter and sauté the onion, leek, carrot, celery, and bay leaf till golden. | 2. Add potato, sauerkraut, broths, wine and simmer for 30 minutes. | 3. In a heatproof bowl, blend the egg yolk with the sour cream. | 4. Add a cup of the hot soup mixture into the bowl and blend. | 5. Then add that back to the soup. | 6. DO NOT BOIL, the sour cream will curdle. | 7. cook another 3 minutes Add the turkey and cook another 3 minutes or till heated through. | 8. Add the parsley and cook two minutes longer. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 3 tablespoons 256.5 11.7855 8.0145 21.6
    onion 1 chopped 60.0 14.01 1.65 0.15
    leek 1 chopped - - - -
    carrot 2 chopped 50.02 11.6876 1.1346 0.2928
    celery rib 1 chopped - - - -
    bay leaf 1 - - - -
    black pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    baking potato 1 chopped - - - -
    sauerkraut 1 cup 26.98 6.0776 1.2922 0.1988
    beef broth 3 cups 50.4 0.28800000000000003 8.208 1.584
    chicken broth 2 1/2 cups 195.3 4.725 27.846 6.5520000000000005
    riesling wine 1/3 cup - - - -
    extra large egg yolk 1 - - - -
    cream 1/2 cup sour 227.7 5.3245 2.806 22.2525
    turkey 1/4 sliced 162.067 0.1473 24.5254 6.392
    parsley 2 tablespoons 2.736 0.4811 0.2257 0.06

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



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