Directions:
- Put the beef, dill and the chopped onion into a large pan and cover with 3l of cold water. Bring to the boil and reduce heat. Cook on low for 1 1/2 hours.
- In a separate pan, melt a tbsp of butter. Add the beetroot, tomatoes and vinegar. Simmer at a low heat for 1 hour, stirring occasionally. If there is not enough liquid, add a small amount of broth.
- 15 minutes before the beef broth is finished, melt the remaining butter in another pan and gently saute the carrot and garlic for about 15 minutes.
- Once the beef broth is cooked, remove any fat and scum floating on the top. Add the chopped cabbage, potatoes, carrots and garlic. Stir well. Cook for another 15 minutes.
- Add the cooked beetroot and tomatoes. Stir well and cook for a further 5 minutes. Season soup with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2151.19 Kcal (9007 kJ) | ||
| Calories from fat | 854.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 94.93g | 146% | |
|---|---|---|---|
| Cholesterol | 382.38mg | 127% | |
| Sodium | 1357.94mg | 57% | |
| Potassium | 7034.16mg | 150% | |
| Total Carbs | 215.42g | 72% | |
| Sugars | 91.59g | 366% | |
| Dietary Fiber | 48.14g | 193% | |
| Protein | 127.59g | 255% | |
| Vitamin C | 139.1mg | 232% | |
| Vitamin A | 6.1mg | 203% | |
| Iron | 22mg | 122% | |
| Calcium | 528.2mg | 53% | |
| Amount Per 100 g | |||
| Calories | 91.12 Kcal (382 kJ) | ||
| Calories from fat | 36.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.02g | 146% | |
|---|---|---|---|
| Cholesterol | 16.2mg | 127% | |
| Sodium | 57.52mg | 57% | |
| Potassium | 297.94mg | 150% | |
| Total Carbs | 9.12g | 72% | |
| Sugars | 3.88g | 366% | |
| Dietary Fiber | 2.04g | 193% | |
| Protein | 5.4g | 255% | |
| Vitamin C | 5.9mg | 232% | |
| Vitamin A | 0.3mg | 203% | |
| Iron | 0.9mg | 122% | |
| Calcium | 22.4mg | 53% | |
* 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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