Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 400 g beef.
- 2 average red beets.
- 200 g cabbage.
- 4 little potatoes.
- 1 carrot.
- 2 tomatoes.
- 1 ts vinegar.
- salt, pepper to taste.
- parsley, dill and spring onions.
- =
Directions
Preparing meat broth:
Put beef into a large saucepan and cover with 3 l cold water.
Boil,reduce heat and then remove the grease and froth from the broth surface with a spoon.
Add one onion.
Cook at low heat for 1-2 hours.
Simmering red beets:
Melt 1 tablespoon margarine in a saucepan.
Cut red beets into thin sticks and add them into the cooking pot.
Add tomato paste or sliced tomatoes.
Simmer at low heat for 1 hour.
If there is not enough liquid,add some broth.
Add vinegar.
Pan-frying vegetables:
Melt 1 tablespoon margarine in a frying pan.
Add chopped onions and carrots cut into thin sticks.
Cover and sautefor 15 minutes, stirring occasionally.
Heat broth to boiling.
Add chopped cabbage and potatoes cut into bars.
Cook for 5 minutes ,add saute and cook another 10 minutes.
Add simmered red beets and cook another 5 minutes.
Add salt, black pepper.