Directions:
- In a large stock pot combine:
- Short ribs, veal, water, beef bouillon (I like OXO low sodium packets), garlic, salt, pepper, allspice and half of the fresh basil
- Bring to a boil and then reduce heat to about medium stirring occasionally for a couple of hours.
- Add beets, cabbage, vinegar (I actually prefer more to my taste), V8 (if desired)and the rest of the basil. Also you can add more salt and pepper to taste (if you wish) and water (if needed) and then bring to a boil again
- Reduce heat to medium low stirring occasionally until the vegetables soften.
- Lower temperature to a simmer. I put it on a very low temperature to keep the soup hot but so it won't burn overnight or for several hours at time.
- Remove meat bones (separate the meat if you wish and keep in the soup)
- Serve with a tbsp of sour cream for garnish if desired
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 105.52 Kcal (442 kJ) | ||
| Calories from fat | 55.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.16g | 9% | |
|---|---|---|---|
| Cholesterol | 20.01mg | 7% | |
| Sodium | 578.74mg | 24% | |
| Potassium | 203.28mg | 4% | |
| Total Carbs | 6.51g | 2% | |
| Sugars | 3.14g | 13% | |
| Dietary Fiber | 1.58g | 6% | |
| Protein | 6.06g | 12% | |
| Vitamin C | 14.3mg | 24% | |
| Iron | 1.1mg | 6% | |
| Calcium | 48.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 29.82 Kcal (125 kJ) | ||
| Calories from fat | 15.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.74g | 9% | |
|---|---|---|---|
| Cholesterol | 5.65mg | 7% | |
| Sodium | 163.55mg | 24% | |
| Potassium | 57.44mg | 4% | |
| Total Carbs | 1.84g | 2% | |
| Sugars | 0.89g | 13% | |
| Dietary Fiber | 0.45g | 6% | |
| Protein | 1.71g | 12% | |
| Vitamin C | 4mg | 24% | |
| Iron | 0.3mg | 6% | |
| Calcium | 13.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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