Hungarian Oxtail Soup

1. Brown meat slowly on all sides in a Dutch oven.

2. Add water, salt, pepper, onion, marjoram and bay leaf. Cover and simmer over low heat 2 hours, or until meat is tender.

3. Add vegetables and simmer an additional 30 minutes until vegetables are tender.

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Nutrient	Quantity
Total fats	1.7409 g
Protein	9.4919 g
Carbohydrates	73.756 g
Energy	318.8829 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2265 g
Water	2740.8494 g
Aspartic acid	0.8283 g
Calcium, Ca	482.5783 mg
Lutein + zeaxanthin	913.5311 g
Fiber, total dietary	19.8281 g
Carotene, beta	18914.3475 g
Niacin	6.2991 mg
Vitamin A, RAE	1898.3381 g
Arginine	0.3614 g
Riboflavin	0.3544 mg
Tocopherol, beta	0.0439 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0017 g
Glutamic acid	2.0534 g
Sodium, Na	249.1949 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0074 g
Total lipid (fat)	1.7409 g
Manganese, Mn	1.366 mg
Fructose	11.8846 g
Proline	0.1795 g
Fatty acids, total saturated 16:0	0.2568 g
Fatty acids, total saturated 8:0	0.0012 g
Sucrose	10.8894 g
Choline, total	95.3063 mg
Sugars, total	38.0066 g
Serine	0.2025 g
Fatty acids, total saturated 10:0	0.0004 g
Fatty acids, total saturated 18:0	0.0424 g
Vitamin B-6	0.9999 mg
Selenium, Se	3.5311 g
Ash	7.7347 g
Fatty acids, total saturated 18:1 undifferentiated	0.2125 g
Pantothenic acid	1.5575 mg
Phenylalanine	0.2247 g
Copper, Cu	0.5451 mg
Betaine	1.2998 mg
Thiamin	0.6249 mg
Methionine	0.0599 g
Iron, Fe	3.4163 mg
Carbohydrate, by difference	73.756 g
Phosphorus, P	367.9692 mg
Folate, total	177.1147 g
Tocopherol, gamma	0.3435 mg
Lycopene	5804.2111 g
Alanine	0.3346 g
Valine	0.2186 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	0.5863 g
Glycine	0.1765 g
Carotene, alpha	7736.0802 g
Glucose (dextrose)	15.1146 g
Fatty acids, total saturated 14:0	0.0047 g
Zinc, Zn	2.0307 mg
Isoleucine	0.2261 g
Maltose	0.0772 g
Fatty acids, total saturated 12:0	0.0011 g
Fatty acids, total polyunsaturated	0.8146 g
Fatty acids, total saturated 14:1	0.0002 g
Leucine	0.3153 g
Tocotrienol, alpha	0.0977 mg
Vitamin A, IU	37974.0971 IU
Folate, DFE	177.1147 g
Tryptophan	0.0554 g
Vitamin C, total ascorbic acid	148.0653 mg
Phytosterols	33.2852 mg
Galactose	0.0017 g
Fatty acids, total polyunsaturated 18:1 c	0.0074 g
Fatty acids, total saturated 6:0	0.0001 g
Starch	4.6328 g
Tyrosine	0.1452 g
Vitamin K (phylloquinone)	50.5728 g
Fatty acids, total saturated	0.3096 g
Histidine	0.1349 g
Fatty acids, total monounsaturated	0.2202 g
Threonine	0.4988 g
Folate, food	177.1147 g
Cryptoxanthin, beta	4.2525 g
Vitamin E (alpha-tocopherol)	3.8264 mg
Magnesium, Mg	179.0982 mg
Lysine	0.3242 g
Potassium, K	2576.0968 mg
Cystine	0.2054 g
Fluoride, F	13.6532 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	4 teaspoons	0	0	0
Carrot	3	88.56	20.6928	0.5184
Onion	1	44	10.274	0.11
Potato	3	0	0	0
Bay leaf	1	0	0	0
Tomato	1 can	40.2099	8.6898	0.4468
Water	8 cups	0	0	0
Pepper	0.5 teaspoon	2.8865	0.7354	0.0375
marjoram	0.25 teaspoon	0.4065	0.0908	0.0106
rutabaga	1	142.82	33.2732	0.6176
oxtail	3 lb	0	0	0