Borscht (Russian Soup)
|Beef short ribs/2 packages chicken necks and backs||1 Pound|
|Celery||3 Cup (48 tbs)|
|Bell pepper||2 Cup (32 tbs)|
|Carrots||4 Large, grated|
|Canned sauerkraut||8 Ounce|
|Frozen lima beans||5 Ounce|
|Cabbage||4 Cup (64 tbs), chopped and grated|
|Onion||1 Medium, chopped|
|Canned whole tomatoes||16 Ounce|
|Canned tomato sauce||8 Ounce|
Boil chicken necks and backs (or short ribs and bones) with peeled potatoes in water for 1 hour to make broth.
While that is in process, chop celery, bell peppers, cabbage and onion.
Put in broth (take bones out).
If using beef ribs, tear meat off and put in also.
Put in sauerkraut, tomato sauce and whole tomatoes.
Squash whole tomatoes in hand over broth so that it breaks it up into small pieces.
Salt and pepper to taste.
Sprinkle in accent, about 2 tsp.
Let cook on low for about 3 hours.
Take out potatoes and chop or squash into small pieces; put in lima beans and boil for 20 minutes.
Ready to serve.
Makes quite a bit; good for freezing.
Serving size: Complete recipe
Calories 3007 Calories from Fat 1531
% Daily Value*
Total Fat 170 g262.2%
Saturated Fat 73 g364.8%
Trans Fat 0 g
Cholesterol 344 mg114.7%
Sodium 4507.6 mg187.8%
Total Carbohydrates 284 g94.6%
Dietary Fiber 67.7 g270.9%
Sugars 65 g
Protein 112 g223.4%
Vitamin A 1110.5% Vitamin C 1014.9%
Calcium 83.8% Iron 160.7%
*Based on a 2000 Calorie diet