Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Soup | not in our table | 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
- 10 cups shredded cabbage (2 lbs)
- 2 tbsp salt
- ½ tbsp white pepper
- 1 cup chopped onion
- 1½ quarts water
- 1½ lbs beef chuck (flank-style ribs)
- 1 large soup bone
- 2 cans tomato purée (1 lb each)
- 8 peeled small whole potatoes (2 lbs)
- 1 tbsp sour salt (optional)
- 2 tbsp sugar
- 2 cloves garlic, crushed
Directions
In large kettle, mix cabbage, salt, pepper, onion and water.
Bring to boil, covered.
Add beef, soup bone and tomato puree.
Bring to boil.
Reduce heat; simmer covered 1 hour.
Add potatoes.
Cover and simmer 1 hour.
Twenty minute before end of cooking time, add sour salt if used and sugar.
Refrigerate overnight.
Skim off fat.
Next day, reheat gently.
Five minutes before serving, add garlic.
To serve, pour into tureen or individual bowls.
beef can be served separately or cut up and added to soup.
Category:Cathy's Recipes
Category:Belarusian Soups
Category:Tomato Recipes
Category:Potato Recipes
Category:Cabbage Recipes
Category:Onion Recipes
Category:Beef chuck and blade Recipes