Estimated Nutrition (whole recipe, rough)
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Pudding | not in our table | 0 |
| Rutabaga | 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
- 1 whole onion
- 1 small blade roast or rump roast
- 2 veal shanks
- 2 pork hocks
- 2 pork feet (optional)
- 2 pork ears (optional)
- 1/2 chicken (optional)
- 1/2 a chorizo or linguica. You can also use blood pudding or spicy
- sausage if you can't find chorizo or linguica.
- 1 polish sausage (this is not typical, but I like to add it)
- 4 large carrots cut in large chunks
- 1 large rutabaga cut in large chunks
- beef broth powder or salt and pepper to season
- 1 small turnip (optional) cut in large chunks
- 4 potatoes whole
- 1 small head of cabbage cut into large chunks
- 1 bunch of kale or turnip greens cut into large pieces
- 1 tsp of baking soda
Directions
In a large stock pot place the whole onion, roast, veal, pork, chicken
and sausages. Boil all for 1 hour to 1 hour and a half or until the
meat starts to seperate from the bone. Skim off the white scum that
always happens and add water as needed.
Once the meat is cooked, remove all the meats and set aside until it
can be handled easily.
In the meantime, add the seasonings and/or the broth. Adding the broth
will add an extra element of flavor and a nice color.
Add the vegetables except for the cabbage and the kale.
Cut the meat off the bones and cut them into large chunks. Return them
to the vegetables as they cook.
Add the cabbage and the kale or turnip greens. Add the baking soda to
prevent the greens from turning black.
Continue to cook until the cabbage and greens are wilted, the
vegetables are tender.
You then remove the meats, vegetables, and greens onto a seperate
platter with some of the liquid to keep everything from drying out and
serve this as a second course.
The balance of the broth can be served as a first course soup either
plain or by adding some pasta or rice.
Makes a lot and is delicious with a chunks of bread.
Category:World Recipes