Directions:
- Place stock in a 5- to 6-quart soup pot.
- Add pork, reserved bones, pickles and pickle juice.
- Bring to a boil, turn the heat down to a simmer and cook for 30 minutes or until pork is barely tender when tested with a fork.
- Remove bones.
- Add potatoes and ketchup.
- Bring back to a boil, then turn the heat down to a simmer and cook an additional 20 minutes or until potatoes are tender. Adjust seasonings.
- Ladle into warm bowls and serve with rye brea if you wish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1356.16 Kcal (5678 kJ) | ||
| Calories from fat | 154.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.15g | 26% | |
|---|---|---|---|
| Cholesterol | 51.02mg | 17% | |
| Sodium | 40077.47mg | 1670% | |
| Potassium | 1420.42mg | 30% | |
| Total Carbs | 229.71g | 77% | |
| Sugars | 4.61g | 18% | |
| Dietary Fiber | 6.74g | 27% | |
| Protein | 30.2g | 60% | |
| Vitamin C | 65.4mg | 109% | |
| Iron | 3.7mg | 20% | |
| Calcium | 79.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 188.66 Kcal (790 kJ) | ||
| Calories from fat | 21.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.39g | 26% | |
|---|---|---|---|
| Cholesterol | 7.1mg | 17% | |
| Sodium | 5575.39mg | 1670% | |
| Potassium | 197.6mg | 30% | |
| Total Carbs | 31.96g | 77% | |
| Sugars | 0.64g | 18% | |
| Dietary Fiber | 0.94g | 27% | |
| Protein | 4.2g | 60% | |
| Vitamin C | 9.1mg | 109% | |
| Iron | 0.5mg | 20% | |
| Calcium | 11mg | 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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