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Ingredients
- 1 pound fresh mushrooms
- 1/4 c. oil
- 2 lbs. beef soup meat
- 1 lg. minced onion
- 1-2 c. sliced carrots
- 7 c. water
- 1 (1 lb.) can whole tomatoes, crushed
- 2 teaspoon salt
- 1 teaspoon marjoram leaves
- Pepper
- 1/2 c. regular cooking rice, uncooked
- 1/2 c. minced parsley
- Beef bouillon (if needed)
Directions
- Clean and slice mushrooms; set aside. In a large pot, heat oil and brown meat on all sides. Add in onion and carrots; saute/fry five min. Stir in water and tomatoes, salt, marjoram, and pepper; bring to a boil. Reduce heat and simmer, covered, one hour. Skim fat. Add in mushrooms and rice; simmer, covered, 30 min longer, stirring occasionally. Remove meat from soup, then remove meat from bones. Break into pcs and return to soup. Add in parsley; adjust seasoning and bouillon if needed.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3851g | |
| Calories 1151 | |
| Calories from Fat 530 | 46% |
| Total Fat 60.09g | 75% |
| Saturated Fat 5.84g | 23% |
| Trans Fat 1.41g | |
| Cholesterol 0mg | 0% |
| Sodium 8782mg | 366% |
| Potassium 3246mg | 93% |
| Total Carbs 124.43g | 33% |
| Dietary Fiber 15.0g | 50% |
| Sugars 24.1g | 16% |
| Protein 38.13g | 61% |
