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Hong Kong Borscht

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)102.6671
Energy (kCal)1159.4135
Carbohydrates (g)70.2706
Total fats (g)55.1489
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. brown ox tail in oil. | 2. add tomato paste. | 3. add spices. | 4. add onion. | 5. add celery. | 6. add carrots. | 7. add garlic. | 8. add water. | 9. add bouillon cubes | 10. simmer for 2 hours.( i put in crock pot because it was starting to burn on stove top and worked great ). | 11. if using crock pot add everything here | 12. add rest of ingredients. | 13. simmer for 1 hours. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    oxtail 1 lb 403.4676 0.0 89.7602 2.2667
    onion 1 cut 64.0 14.944 1.76 0.16
    tomato 1 cut 40.2099 8.6898 1.9658 0.4468
    potato 2 peeled cubed - - - -
    carrot 1 peeled cubed 52.48 12.2624 1.1904 0.3072
    celery rib 2 chopped 403.4676 0.0 89.7602 2.2667
    cabbage 4 cups shredded 89.0 20.648000000000003 4.5568 0.35600000000000004
    garlic clove 2 diced 403.4676 0.0 89.7602 2.2667
    bay leaf 1 - - - -
    salt pepper 403.4676 0.0 89.7602 2.2667
    beef bouillon cube 2 0.7 0.004 0.114 0.022000000000000002
    paprika 1 teaspoon 6.486000000000001 1.2418 0.3252 0.2965
    tomato paste 1/4 cup 54.12 12.4806 2.8512 0.3102
    ketchup 1/4 cup 403.4676 0.0 89.7602 2.2667
    oil 1/4 cup 448.95 0.0 0.1435 50.9835
    water 8 cups 0.0 0.0 0.0 0.0

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



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