Jen's Beefy Beet Borscht

1. 1

   Place the soup bones and water in a large pot; bring the water to a boil, then lower the heat to medium-low and let it simmer for 4 hours.

2. 2

   Take the soup bones and meat out of the pot; set them aside until cool enough to handle. Skim the fat from the surface of the broth. Add the potatoes, carrots, celery, beets, onion, garlic, salt, paprika, and ground black pepper to the broth. Bring the broth back to a boil, reduce the heat to medium-low, and simmer until the vegetables are tender, about 1 hour more.

3. 3

   Remove the meat from the soup bones and return it to the soup. Discard the bones and fat. Stir the cabbage, diced tomatoes, and tomato paste into the soup. Keep simmering until the cabbage is tender, about 15 minutes.

• Calories 341.0 kcal Moderate
• Protein 14.42 g Good Source
• Carbs 68.72 g Moderate
• Total Fat 0.8 g Low Source
• Saturated Fat 0.07 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 947.64 mg High
• Fiber 12.29 g Good Source
• Sugar 21.33 g High
• Added Sugar 7.98 g Moderate
• Calcium 128.93 mg Low Source
• Iron 6.65 mg Good Source
• Potassium 1461.43 mg Good Source
• Vitamin A 398.29 mcg_rae Good Source
• Vitamin C 11.36 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Celery
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅