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Add a photoServings: 6
Ingredients
- 2 1/2 lb Beef chuck
- 2 x Marrow bone, cracked
- 2 x Onion, halved
- 1/2 x Garlic clove, peeled
- 1 Tbsp. Salt
- 1/2 tsp Pepper, black
- 6 c. Water
- 2 x Carrot, sliced
- 16 ounce Tomato
- 1 x Bay leaf
- 3 lrg Beet, peeled & minced
- 2 med Potato, peeled & minced
- 1 sm Cabbage, shredded
- 1/2 c. Lemon juice Sugar, to taste Lowfat sour cream, for garnish
Directions
- Place chuck, marrow bones, onions, garlic, salt, pepper and water in a deep pan, cover, and bring to a boil. Skim off the protein scum which rises to the surface. Cover and reduce heat to low. Simmer 30 min. Add in carrots, cover, and cook another 30 min. Remove onions and bones and throw away.
- Force tomatoes through a sieve and add in to the pot with the vegetables.
- Cover and cook for 30 min. Add in lemon juice and sugar to taste. Cook five min. Remove meat from the pot and mince. Return to the pot and serve very warm with a dollop of lowfat sour cream in each bowl for garnish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 697g | |
| Recipe makes 6 servings | |
| Calories 459 | |
| Calories from Fat 174 | 38% |
| Total Fat 19.31g | 24% |
| Saturated Fat 6.39g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 1339mg | 56% |
| Potassium 1232mg | 35% |
| Total Carbs 25.65g | 7% |
| Dietary Fiber 6.4g | 21% |
| Sugars 9.39g | 6% |
| Protein 45.29g | 72% |
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