Directions:
- In a 5-6 quart pot, bring meat and water to boil over high heat. Reduce to simmer and skim of foam. When foam stops rising, add salt, carrot, 1/4 celery root, whole onion and allspice; simmer gently, partially covered for 1 1/2 to 2 hours, or until meat falls of the bone. Preheat oven to 400°F. Scub beets, wrap in foil and bake for an hour, or until just tender. Poke through foil with skewer to check for doneness. Peel beets; shred on coarse side of grater. When meat is very tender, remove, strip off bones, and cut into small cubes. Place in bowl; cover with foil. Strain broth. Rinse out pot. Place pot over medium heat, warm butter, and saute onion 2-3 minutes. Add cubed celery root, parsips, turnips and carrot. Saute 5 minutes. Add strained broth, potatoes and shredded beets. Bring to a boil. Reduce to simmer, uncovered, for 10 minutes, or until vegetables are tender. Just before serving, while soup is simmering gently, stir in garlic and lemon juice. Remove from heat immediately. Serve pipping hot in flat bowls with dollop of sour cream and generous sprinkling of parsley and dill.
- Cooking in the Litchfield HillsThe Pratt Center, New Milford, CT
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 803.03 Kcal (3362 kJ) | ||
| Calories from fat | 562.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 62.47g | 96% | |
|---|---|---|---|
| Cholesterol | 135.69mg | 45% | |
| Sodium | 1002.51mg | 42% | |
| Potassium | 920.94mg | 20% | |
| Total Carbs | 33.06g | 11% | |
| Sugars | 13.54g | 54% | |
| Dietary Fiber | 6.71g | 27% | |
| Protein | 27.29g | 55% | |
| Vitamin C | 28.3mg | 47% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 4.6mg | 26% | |
| Calcium | 200.4mg | 20% | |
| Amount Per 100 g | |||
| Calories | 87.71 Kcal (367 kJ) | ||
| Calories from fat | 61.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.82g | 96% | |
|---|---|---|---|
| Cholesterol | 14.82mg | 45% | |
| Sodium | 109.5mg | 42% | |
| Potassium | 100.59mg | 20% | |
| Total Carbs | 3.61g | 11% | |
| Sugars | 1.48g | 54% | |
| Dietary Fiber | 0.73g | 27% | |
| Protein | 2.98g | 55% | |
| Vitamin C | 3.1mg | 47% | |
| Vitamin A | 0.1mg | 23% | |
| Iron | 0.5mg | 26% | |
| Calcium | 21.9mg | 20% | |
* 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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