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Czech Borsc

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)122.3447
Energy (kCal)1993.7826
Carbohydrates (g)49.9479
Total fats (g)146.3491
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut meat into small cubes. | 2. Cut up fat salt pork and bacon and fry with onions until they are golden. | 3. Add paprika and meat and fry, turning over constantly, for about 10 minutes. | 4. Pour in beef stock and simmer gently for 30 minutes. | 5. Add sauerkraut and vegetables and continue cooking until meat is tender and vegetables are done (about 30-45 min). | 6. Add ketchup. | 7. Whip the cream, season with salt and float on top of each serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork 2/3 1137.024 0.0 42.0638 106.0517
    beef 2/3 lean 353.6008 0.0 69.7228 8.1298
    onion 2 chopped 88.0 20.548000000000002 2.42 0.22
    salt pork 1/4 53.0145 0.0 0.3579 5.7054
    bacon 1/4 29.19 0.0896 0.8834 2.7783
    paprika 1 tablespoon 19.176 3.6713 0.9615 0.8765
    beef stock 1 quart - - - -
    celery 1 cup chopped 16.16 2.9997 0.6969 0.1717
    carrot 1 cup chopped 52.48 12.2624 1.1904 0.3072
    parsley 1/2 cup chopped 10.8 1.899 0.8909999999999999 0.237
    sauerkraut 3/4 30.3373 6.8339 1.453 0.2235
    ketchup 2 tablespoons - - - -
    heavy cream 1/2 cup 204.0 1.6440000000000001 1.704 21.648000000000003

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



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