Place beef, celery, whole carrot, whole onion, parsley, bay leaves and pepercorn in large pot, add water to barely cover. Bring to boil. Simmer about 4 hours. Remove beef, strain, reserve broth, discard vegetables. Shred the meat.
In same kettle place the following:
broth from cooking the beef,
sliced carrots, and chopped onion.
Simmer 1 hour,
Add the shredded cabbage,
Add the beef broth, to cover all the ingredients. Cook 30 minutes. Add the beets, heat through, about 5 minutes.
Serve with sour cream or yogurt and dill on the side.
Serves 6 generously. Leftovers freeze well. If making a double batch, or saving for later use, save back some of the beets and add in at the last minute. The color will leach out of the beets if left in broth for several days.
Source: Kay Gabelmann
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1715g)|
|Recipe Makes: Servings|
|Calories from Fat: 28 (4%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 1656.8mg||57 %|
|Potassium 2242.7mg||59 %|
|Total Carbohydrate 149.1g||44 %|
|Dietary Fiber 27.9g||112 %|
|Sugars, other 121.1g|
|Protein 12.6g||18 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 664
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!