Directions:
- Combine soup bones and water in a large pot; bring the water to a boil, reduce heat to medium-low, and cook at a simmer for 4 hours.
- Remove soup bones and meat from pot; set aside until cool enough to handle. Skim fat from the surface of the broth. Add potatoes, carrots, celery, beets, onion, garlic, salt, paprika, and ground black pepper to the broth. Bring broth again to a boil, reduce heat to medium-low, and simmer until the vegetables are tender, about 1 hour more.
- Pick meat off soup bones and add back to soup. Discard bones and fat. Stir cabbage, diced tomatoes, and tomato paste into the soup. Continue cooking at a simmer until the cabbage is tender, about 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 112.82 Kcal (472 kJ) | ||
| Calories from fat | 1.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.21g | 0% | |
|---|---|---|---|
| Sodium | 2457.91mg | 102% | |
| Potassium | 808.2mg | 17% | |
| Total Carbs | 23.32g | 8% | |
| Sugars | 9.16g | 37% | |
| Dietary Fiber | 5.72g | 23% | |
| Protein | 5.76g | 12% | |
| Vitamin C | 23.7mg | 39% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 1.2mg | 7% | |
| Calcium | 97.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 21.82 Kcal (91 kJ) | ||
| Calories from fat | 0.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.04g | 0% | |
|---|---|---|---|
| Sodium | 475.32mg | 102% | |
| Potassium | 156.29mg | 17% | |
| Total Carbs | 4.51g | 8% | |
| Sugars | 1.77g | 37% | |
| Dietary Fiber | 1.11g | 23% | |
| Protein | 1.11g | 12% | |
| Vitamin C | 4.6mg | 39% | |
| Vitamin A | 0.2mg | 26% | |
| Iron | 0.2mg | 7% | |
| Calcium | 18.8mg | 10% | |
* 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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