|Soup bone||1 Pound (with meat)|
|Onion||1 , chopped|
|Beets||2 Medium, coarsely grated|
|Shredded cabbage||3 Cup (48 tbs)|
|Tomato juice||1 Cup (16 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
Cover soupbone with 10 cups water in kettle; simmer for at least 1 hour.
Add onion and beets; simmer for 15 to 20 minutes longer or until beets are par- tially cooked.
Add cabbage; cook until vegetables are tender.
Stir in remaining ingredients.
Let stand for several hours before serving.
May be frozen.
Serving size: Complete recipe
Calories 1634 Calories from Fat 672
% Daily Value*
Total Fat 75 g115.8%
Saturated Fat 30 g150.1%
Trans Fat 0.4 g
Cholesterol 341.1 mg113.7%
Sodium 4805.4 mg200.2%
Total Carbohydrates 128 g42.8%
Dietary Fiber 34.3 g137.1%
Sugars 87.9 g
Protein 125 g249.9%
Vitamin A 71.3% Vitamin C 315.3%
Calcium 47% Iron 85.2%
*Based on a 2000 Calorie diet