Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| 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
- 3 lbs. neck bones
- 6 fresh tomatoes or 1 can tomatoes
- 1 c. shredded cabbage
- 1 onion, chopped
- 5 cooked red beets, chopped or 1 can diced beets (reserve juice)
- 1 bay leaf, salt and pepper (to taste)
- 2 tbsp. vinegar
Directions
If fresh tomatoes are used, run boiling water over them and remove skins (chop tomatoes).
Cook neck bones at least 3 hours until meat is tender, cool and strain in large colander. Remove meat and add to strained broth (discard bones).
In a large bowl add meat and broth. Put into refrigerator overnight. In morning remove grease. In a large pot add meat and broth, tomatoes, shredded cabbage, red beets, onion, bay leaf, seasonings, vinegar.
Cook on medium heat until all is tender, at least 1 1/2 hours. When soup is done add red beet juice from can, it gives soup a nice red color. Serve in soup bowls, add 2 tablespoons sour cream. If preferred, 3 cans of bouillon can be used instead of neck bones.
Category:Lithuanian Recipes
Category:Lithuanian Snacks