Estimated Nutrition (whole recipe, rough)
Counts 7 of 11 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Meat | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Cassava | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lbs of beef ribs (or any meat with bones)
- 1 cup of gem squash cut in small cubes
- 1 cup of potatoes cut in small cubes
- 1 cube of beef stock
- 1 cup of cassava (yuca) chopped in small cubes
- 6 cups of water
- 1 teaspoons of oil
- 1 lemon cut in halves
- 1 tablespoon of chopped parsley
- 1/2 teaspoon of mashed garlic
- 1/4 cup of chopped celery
Directions
In a pot heat up the oil and add the meat, the beef stock, salt, herbs, garlic, oil, water and squash.
Bring to a boil and leave at medium heat.
Stir regularly to avoid excessive sticking.
When the meat is tender add the potatoes and the yuca.
Adjust salt to taste.
When the potatoes and yucca are tender turn off the heat.
Serve with arroz blanco on the side.
Category:Dominican Recipes
Category:Dominican Soups