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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To a large pot (I use 8qts), add the meat and enough water to fill up the pot to halfway. | 2. Remove all froth that comes up from the meat. | 3. Continue to boil on med-high until no more froth comes up. | 4. Reduce heat to low and add consomme mix, whole onion, dill, beats, cabbage, and tomato sauce. | 5. Fill with water, cover partially with lid, and let cook for 90min. | 6. After that hour and a half of cooking, make sure meat is soft - then add the carrots, and squeeze all the juice you can possible juice from the lemons into the soup. | 7. You can add the rice and/or potatoes at this point, if you like. | 8. Cook, partially covered, for another 30-45 minutes, until making sure the potatoes and carrots are tender, and the rice (if you put any in) is ready. | 9. The soup is great on day 1, but tastes much better on days 2-3. | 10. Enjoy the soup while it's very hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1 1/2 - 2		cubed	-	-	-	-
beet	4		peeled eighthed quartered	-	-	-	-
lemon	2			2.5617	0.8233	0.0972	0.0265
head cabbage	1		shredded	-	-	-	-
carrot	2		cut cubed rounded shredded	59.04	13.7952	1.3392	0.3456
tomato sauce	14	ounces		448.49699999999996	71.4023	23.3774	7.7792
dill	1	bunch	minced	-	-	-	-
chicken consomme soup seasoning mix	1/2	cup		-	-	-	-
onion	1			44.0	10.274000000000001	1.21	0.11
potato	3 -4	cup	cubed	0.0	0.0	0.0	0.0

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