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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

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  North American >> US >> US

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| 1. In a large pot over medium heat, brown beef in oil. Stir in onion and water, reduce heat and simmer, covered, 2 hours, until meat is tender. | 2. Remove meat from broth and set aside to cool slightly. Stir carrots, celery, cabbage, beets, tomato juice, lemon juice, sugar, salt and pepper into broth. When meat is cool enough to handle, cut meat from bone and into bite-size pieces and return to soup. Simmer until vegetables are tender, 20 to 30 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef shank	3	pounds	bone	1741.8239999999998	0.0	295.974	52.3908
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
onion	1		chopped	64.0	14.944	1.76	0.16
water	6	cups		0.0	0.0	0.0	0.0
carrot	1/2	pound	cut	92.9865	21.7271	2.1092	0.5443
celery	2	stalks	cut	20.48	3.8016	0.8832	0.2176
head cabbage	1/3		shredded	-	-	-	-
beet	1	pound	peeled shredded	195.045	43.3635	7.3028	0.7711
tomato juice	1	cup		41.31	8.5779	2.0655	0.7047
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
white sugar	2	teaspoons		32.508	8.3983	0.0	0.0
salt	2	teaspoons		-	-	-	-
black pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.