Russian National Soup

Name: Russian National Soup
Ingredients: Chop and fry all kinds of vegetables until tender; Make a highly-seasoued beef broth; 3 boiled beets chopped fine; some chopped ham; J^ tea-spoonful of fennel seed; a sprigs of parsley chopped; then add i cup of hot cream

From 365 foreign dishes, 1908

Presented as published in 1908. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

176Calories

7 gProtein

40 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories176 kcal

Protein6.8 g

Carbohydrates40 g

Fiber8.3 g

Sugars31 g

Total Fat0.9 g

Saturated Fat0.1 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium302 mg

Potassium1219 mg

Calcium78 mg

Iron3.4 mg

Magnesium95 mg

Phosphorus155 mg

Zinc1.4 mg

Copper0.3 mg

Manganese1.3 mg

Vitamin D0 mcg

Vitamin C17 mg

Vitamin A16 mcg

Vitamin E0.2 mg

Vitamin K34 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.4 mg

Folate315 mcg

Choline25 mg

Caffeine0 mg

Water342 g

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 27. The excerpt below is the record exactly as published.

Russian Nattonal Soup. Chop and fry all kinds of vegetables until tender. Make a highly-seasoued beef broth ; add the fried vegetables, 3 boiled beets chopped fine, some chopped ham, J^ tea- spoonful of fennel seed, a sprigs of parsley chopped. Let boil well j then add i cup of hot cream

Cook this with the app: pantry check, scaling, and the assistant.