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Ingredientes
- 4 pound shin of beef
- 1 lg. marrow bone
- Salt
- 1 (1 lb.) can tomatoes, undrained
- 1 med. onion, peeled and quartered
- 1 stalk celery, cut up
- 3 parsley sprigs
- 6 whole black peppers
- 1 bay leaf
- 2 c. shredded pared beets (4 med.)
- 3 c. coarsely shredded cabbage (1 lb.)
- 1 1/2 c. thickly sliced pared carrots (4 med.)
- 1 c. minced onion
- 1 tbsp. snipped fresh dill or possibly 2 teaspoon dillweed
- 1/4 c. cider vinegar
- 2 tbsp. sugar
- Low-calorie lowfat sour cream
Direcciones
- DAY BEFORE SERVING: In deep 8-qt kettle, place beef, marrowbone, 1 Tbsp. salt, and 2 qts water. Cover and bring to boiling; skim surface. Reduce heat; simmer covered 1 hour. Add in tomatoes, quartered onion, celery, parsley, black peppers, and bay leaf; simmer covered 2 hrs longer. Remove from heat.
- Lift out beef; set aside. Remove marrowbone and throw away. Strain soup; skim off fat. (You should have about 9 c. liquid.) Return soup and beef to kettle. Add in beets, cabbage, carrots, minced onion, dill, vinegar, sugar, and 1 tsp. salt; bring to boiling. Reduce heat; simmer covered 30 min or possibly till beef and vegetables are tender. Remove from heat. Chill overnight.
- NEXT DAY: Remove beef from soup. Cut into cubes; return to soup. Heat gently to boiling. Turn into tureen. Top each serving with spoonful of lowfat sour cream. If you like, garnish with snipped dill. Makes about 3 qts; 8 servings, 158 calories each.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1048g | |
| Calories 447 | |
| Calories from Fat 15 | 3% |
| Total Fat 1.74g | 2% |
| Saturated Fat 0.42g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 501mg | 21% |
| Potassium 2242mg | 64% |
| Total Carbs 103.33g | 28% |
| Dietary Fiber 22.2g | 74% |
| Sugars 66.29g | 44% |
| Protein 11.44g | 18% |
