Hong Kong Borscht

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.

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Nutrient	Quantity
Total fats	55.1489 g
Protein	102.6671 g
Carbohydrates	70.2706 g
Energy	1159.4135 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.8494 g
Water	3105.0294 g
Aspartic acid	1.6374 g
Calcium, Ca	999.9903 mg
Lutein + zeaxanthin	1151.3596 g
Fiber, total dietary	21.3934 g
Fatty acids, total saturated 22:0	0.0011 g
Carotene, beta	13054.232 g
Niacin	10.9315 mg
Vitamin A, RAE	1853.7324 g
Arginine	0.6897 g
Riboflavin	1.1162 mg
Tocopherol, beta	0.0431 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0104 g
Fatty acids, total saturated 20:1	0.0012 g
Glutamic acid	4.3655 g
Sodium, Na	594.8858 mg
Fatty acids, total saturated 16:1 undifferentiated	1.2186 g
Total lipid (fat)	55.1489 g
Manganese, Mn	1.4506 mg
Fructose	15.0057 g
Proline	0.4091 g
Fatty acids, total saturated 16:0	14.1776 g
Fatty acids, total saturated 8:0	0.5699 g
Sucrose	6.6806 g
Choline, total	407.0636 mg
Sugars, total	38.3949 g
Serine	0.4544 g
Fatty acids, total saturated 10:0	1.2787 g
Fatty acids, total saturated 18:0	6.3867 g
Fatty acids, total saturated 20:4 undifferentiated	0.2357 g
Vitamin B-6	1.726 mg
Selenium, Se	81.8691 g
Ash	14.0951 g
Fatty acids, total saturated 18:1 undifferentiated	13.4075 g
Pantothenic acid	1.6582 mg
Phenylalanine	0.3993 g
Copper, Cu	1.8432 mg
Betaine	2.7467 mg
Thiamin	1.0499 mg
Retinol	558.3003 g
Methionine	0.1109 g
Iron, Fe	11.813 mg
Carbohydrate, by difference	70.2706 g
Phosphorus, P	1118.2146 mg
Folate, total	318.5554 g
Tocopherol, gamma	0.6927 mg
Fatty acids, total saturated 4:0	1.6533 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Lycopene	24733.3011 g
Alanine	0.4956 g
Cholesterol	357.8672 mg
Valine	0.3966 g
Fatty acids, total saturated 18:2 undifferentiated	1.9779 g
Glycine	0.3331 g
Carotene, alpha	4826.4872 g
Glucose (dextrose)	16.5003 g
Fatty acids, total saturated 14:0	5.1488 g
Zinc, Zn	6.6536 mg
Isoleucine	0.3485 g
Maltose	0.2204 g
Tocopherol, delta	0.0058 mg
Fatty acids, total saturated 12:0	1.433 g
Fatty acids, total polyunsaturated	3.372 g
Tocotrienol, gamma	0.0021 mg
Leucine	0.4892 g
Tocotrienol, alpha	0.3323 mg
Vitamin A, IU	27762.1235 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	318.5554 g
Tryptophan	0.1145 g
Vitamin C, total ascorbic acid	194.7669 mg
Phytosterols	82.8222 mg
Galactose	0.0044 g
Fatty acids, total polyunsaturated 18:1 c	0.0369 g
Fatty acids, total saturated 20:0	0.0011 g
Fatty acids, total saturated 6:0	0.9789 g
Starch	1.9756 g
Tyrosine	0.2358 g
Vitamin B-12	4.5454 g
Vitamin K (phylloquinone)	319.9754 g
Fatty acids, total saturated	32.736 g
Histidine	0.24 g
Fatty acids, total monounsaturated	15.3848 g
Threonine	0.5688 g
Folate, food	318.5554 g
Cryptoxanthin, beta	142.278 g
Vitamin E (alpha-tocopherol)	9.8261 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	259.2536 mg
Lysine	0.5242 g
Potassium, K	3550.1418 mg
Cystine	0.2091 g
Fluoride, F	17.4539 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Cabbage	4 cups	89	20.648	0.356
Oil	0.25 cup	448.95	0	50.9835
Carrot	1	52.48	12.2624	0.3072
Onion	1	64	14.944	0.16
Potato	2	0	0	0
Bay leaf	1	0	0	0
Paprika	1 teaspoon	6.486	1.2418	0.2965
Tomato	1	40.2099	8.6898	0.4468
Water	8 cups	0	0	0
ketchup	0.25 cup	403.4676	0	2.2667
Tomato paste	0.25 cup	54.12	12.4806	0.3102
Garlic Clove	2	403.4676	0	2.2667
salt pepper	0	403.4676	0	2.2667
celery rib	2	403.4676	0	2.2667
beef bouillon cube	2	0.7	0.004	0.022
oxtail	1 lb	403.4676	0	2.2667