Directions:
- In a heavy stockpot, heat oil over high heat. Add the stew meat and sear until nicely browned. Remove from pot and set aside; immediately add the pork sausage, and stir, breaking it up into pieces while it browns. When sausage has browned nicely, return the stew meat to the pot, as well as the tomatoes, garlic, onion and beets. Add the beef stock, bring to a boil, then reduce to a simmer. Cover and simmer for 2 hours. After 2 hours, add the carrots and potatoes. Simmer, covered, for 1 more hour, then add the cabbage, 1/2 cup of the dill, and the red wine vinegar (and taste for salt and pepper addition at this time). Cover and simmer for 15 more minutes. To serve, ladle soup into a bowl and garnish with a dollop of sour cream and fresh dill.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 165.26 Kcal (692 kJ) | ||
| Calories from fat | 49.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.46g | 8% | |
|---|---|---|---|
| Cholesterol | 28.57mg | 10% | |
| Sodium | 458.42mg | 19% | |
| Potassium | 784.95mg | 17% | |
| Total Carbs | 13.2g | 4% | |
| Sugars | 6.15g | 25% | |
| Dietary Fiber | 2.6g | 10% | |
| Protein | 15.03g | 30% | |
| Vitamin C | 13mg | 22% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.9mg | 5% | |
| Calcium | 48mg | 5% | |
| Amount Per 100 g | |||
| Calories | 48.38 Kcal (203 kJ) | ||
| Calories from fat | 14.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.6g | 8% | |
|---|---|---|---|
| Cholesterol | 8.36mg | 10% | |
| Sodium | 134.21mg | 19% | |
| Potassium | 229.81mg | 17% | |
| Total Carbs | 3.86g | 4% | |
| Sugars | 1.8g | 25% | |
| Dietary Fiber | 0.76g | 10% | |
| Protein | 4.4g | 30% | |
| Vitamin C | 3.8mg | 22% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.3mg | 5% | |
| Calcium | 14mg | 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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