Russian Bean And Potato Soup

1. In large pot saute onions in oil.

2. Add potatoes and beans; cook for about 3 minutes

3. Add stock to prevent scorching.

4. Add remaining stock, lower heat and cook for about an hour.

5. Combine flour and sour cream.

6. Add to hot stew by spoonfuls; stir to blend.

7. Add sauerkraut and dill.

8. Cook for about ten more minutes.

9. Season with salt and pepper.

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Nutrient	Quantity
Total fats	33.3112 g
Protein	9.787 g
Carbohydrates	41.6189 g
Energy	471.019 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1412 g
Water	1422.4292 g
Aspartic acid	0.6658 g
Calcium, Ca	133.6397 mg
Lutein + zeaxanthin	660.2833 g
Fiber, total dietary	9.8669 g
Carotene, beta	1374.228 g
Niacin	2.8001 mg
Vitamin A, RAE	182.2424 g
Arginine	0.7647 g
Riboflavin	0.3584 mg
Tocopherol, beta	0.0115 mg
Fatty acids, total polyunsaturated 15:0	0.011 g
Fatty acids, total saturated 20:1	0.0005 g
Glutamic acid	1.6287 g
Sodium, Na	4220.9184 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0951 g
Total lipid (fat)	33.3112 g
Manganese, Mn	1.7951 mg
Fructose	2.7891 g
Proline	0.3145 g
Fatty acids, total saturated 16:0	3.7264 g
Fatty acids, total saturated 8:0	1.9928 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0442 g
Sucrose	5.822 g
Choline, total	34.8445 mg
Sugars, total	16.0723 g
Serine	0.2985 g
Fatty acids, total saturated 10:0	1.6859 g
Fatty acids, total saturated 18:0	2.0757 g
Vitamin B-6	0.5471 mg
Selenium, Se	4.892 g
Ash	12.647 g
Fatty acids, total saturated 18:1 undifferentiated	2.3589 g
Pantothenic acid	1.2946 mg
Phenylalanine	0.2745 g
Copper, Cu	0.6404 mg
Betaine	4.5333 mg
Thiamin	0.4295 mg
Retinol	35.1573 g
Methionine	0.0892 g
Iron, Fe	5.4249 mg
Carbohydrate, by difference	41.6189 g
Phosphorus, P	233.4171 mg
Folate, total	94.4581 g
Tocopherol, gamma	0.0955 mg
Fatty acids, total saturated 4:0	0.1376 g
Lycopene	77.35 g
Alanine	0.2753 g
Cholesterol	10.9227 mg
Valine	0.3094 g
Fatty acids, total saturated 18:2 undifferentiated	0.5806 g
Glycine	0.2556 g
Carotene, alpha	737.3 g
Glucose (dextrose)	5.0936 g
Fatty acids, total saturated 14:0	5.315 g
Zinc, Zn	1.8364 mg
Isoleucine	0.2097 g
Fatty acids, total saturated 12:0	12.4286 g
Fatty acids, total polyunsaturated	0.7219 g
Tocotrienol, gamma	0.0015 mg
Leucine	0.3776 g
Tocotrienol, alpha	0.075 mg
Vitamin A, IU	3034.1645 IU
Folate, DFE	94.4581 g
Tryptophan	0.0812 g
Vitamin C, total ascorbic acid	42.8583 mg
Phytosterols	22.5 mg
Fatty acids, total polyunsaturated 18:1 c	0.0552 g
Fatty acids, total saturated 6:0	0.2391 g
Starch	3.1818 g
Tyrosine	0.1591 g
Vitamin B-12	0.0004 g
Vitamin K (phylloquinone)	41.5902 g
Fatty acids, total saturated	27.7035 g
Histidine	0.1396 g
Fatty acids, total monounsaturated	2.5181 g
Threonine	0.218 g
Folate, food	94.4581 g
Vitamin E (alpha-tocopherol)	0.5205 mg
Magnesium, Mg	82.1953 mg
Lysine	0.2792 g
Potassium, K	1020.415 mg
Cystine	0.0949 g
Fluoride, F	17.9233 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Oil	1 teaspoon	37.376	0	4.2445
Cream	0.33 cup	264	5.32	27.744
Onion	1	60	14.01	0.15
Vegetable stock	5 cups	55.25	10.2765	0.7735
Wheat Flour	2 teaspoons	17	3.5985	0.125
salt pepper	0	0	0	0
russet potato	3	0	0	0
green bean	0.33	10.3333	2.3233	0.0733
dill weed	1 teaspoon	0.0797	0.013	0.0021
sauerkraut	1 cup	26.98	6.0776	0.1988