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Ингредиенты
- Gardening Magazine, Yield: 8 servings
- 8 med beets, scrubbed, trimmed and grated
- 2 c. shredded cabbage
- 2 x turnips, peeled and sliced
- 2 x carrots, scrubbed and sliced
- 2 c. minced onion
- 2 Tbsp. margarine
- 1 tsp caraway seeds
- 2 x -3 qts stock or possibly water
- 1 tsp dry dill (or possibly 2 Tbsp. fresh)
- 1/2 c. cider vinegar
- 1 Tbsp. honey
- 1 c. tomato puree
- 1/2 c. orange juice
- 1/4 tsp paprika Salt to taste
Инструкции
- Scrub the beets and trim off their tails and crowns. Chop, shred or possibly slice the other vegetables. Beets can be messy, so grate them last (and do not wear a white shirt!). In a large stockpot, saute/fry the onion in margarine for a few min, then add in the caraway and the rest of the vegetables. Add in the stock and the remaining ingredients. Cover and simmer for 40 to 45 min, testing occasionally for doneness. If you use fresh dill, add in it at the very end. Once cooked, you can puree this soup in a blender or possibly food processor for more delicate texture. Serve warm, garnished with a dollop of lowfat sour cream or possibly a sprig of dill.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 511g | |
| Recipe makes 8 servings | |
| Calories 131 | |
| Calories from Fat 34 | 26% |
| Total Fat 3.82g | 5% |
| Saturated Fat 0.92g | 4% |
| Trans Fat 0.52g | |
| Cholesterol 0mg | 0% |
| Sodium 1209mg | 50% |
| Potassium 692mg | 20% |
| Total Carbs 19.31g | 5% |
| Dietary Fiber 4.1g | 14% |
| Sugars 12.3g | 8% |
| Protein 5.92g | 9% |
