Directions:
- Combine 1/2 cup of the beets, the vinegar, and sugar in a small bowl; refrigerate, covered, overnight. Refrigerate remaining beets.
- Place beef, water, bacon, salt, peppercorns, parsley sprigs, marjoram, and dill seeds (or basil leaves) in Dutch oven. Heat to boiling. Reduce heat, simmer, partially covered, over medium heat until beef is tender (about 2 hours).
- Discard parsley sprigs. Add 3 cups beets, the cabbage, leeks, onions, carrot, and sausage; simmer, covered, over low heat 30 minutes.
- To serve, remove beef, bacon, and sausage; cut into 2-inch pieces. Return meats and reserved beet mixture to Dutch oven. Sprinkle with snipped dill.
- Pass sour cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 428.03 Kcal (1792 kJ) | ||
| Calories from fat | 282.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.43g | 48% | |
|---|---|---|---|
| Cholesterol | 89.19mg | 30% | |
| Sodium | 1459.73mg | 61% | |
| Potassium | 667.34mg | 14% | |
| Total Carbs | 13.92g | 5% | |
| Sugars | 7.26g | 29% | |
| Dietary Fiber | 3.11g | 12% | |
| Protein | 23.43g | 47% | |
| Vitamin C | 20.9mg | 35% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.6mg | 14% | |
| Calcium | 77.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 101.2 Kcal (424 kJ) | ||
| Calories from fat | 66.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.43g | 48% | |
|---|---|---|---|
| Cholesterol | 21.09mg | 30% | |
| Sodium | 345.12mg | 61% | |
| Potassium | 157.77mg | 14% | |
| Total Carbs | 3.29g | 5% | |
| Sugars | 1.72g | 29% | |
| Dietary Fiber | 0.74g | 12% | |
| Protein | 5.54g | 47% | |
| Vitamin C | 4.9mg | 35% | |
| Iron | 0.6mg | 14% | |
| Calcium | 18.2mg | 8% | |
* 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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