The original recipe for this Eastern European-style soup came from Professional Vegetarian Cooking by Ken Bergeron. However, I've simplified it a little to work for me.
I know the pickles/pickle juice/mustard seem a little unusual, but don't skip them. They really give this soup an extra special something-something.
Saute the onions celery, and carrots in the oil over medium heat for 10 minutes.
Add the garlic, potatoes, cabbage, salt and pepper. Continue to saute for another 10 minutes over medium-low heat.
Add the remaining ingredients. Bring to a boil and then simmer for 20 minutes (or until the potatoes are tender).
At this point, you can season the soup and serve it as is. Or if you prefer a thicker soup, you can put 3 cups of the soup solids & 2 cups of the broth into a blender. Puree & then return to the soup. Bring the soup back to a simmer. Stir in the dry potato flakes to thicken the soup. Season to taste.
Pour soup into bowls and garnish with chopped parsley or dill.
NOTE: If you like, you can puree all of the soup to make it lighter for a first course. If the soup is going to stand on its own, leave it a little on the chunky side.
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Serving Size: 1 Serving (1282g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 216 | ||
Calories from Fat: 68 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 0mg | 0 % | |
Sodium 4787.2mg | 165 % | |
Potassium 390.9mg | 10 % | |
Total Carbohydrate 37g | 11 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 33.3g | ||
Protein 2.7g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 216
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