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Suggest a better descriptionBring the stock, potatoes, carrots, onion, beetroot, celery, garlic, sugar, salt and pepper to the boil in a large saucepan. Simmer, covered, for 30 to 40 minutes or until the vegetables are cooked. Add the cabbage, tomatoes, dill and parsley. Cook for a further 10 to 12 minutes. Remove from the heat and allow to stand for 10 minutes. Serve in large soup plates with a teaspoon each of sour cream and chopped dill. From: Ian Hoare Date: 07-27-96 Posted to MM-Recipes Digest V3 #305 Date: Thu, 7 Nov 1996 00:18:09 -0500 From: BobbieB1@aol.com
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Serving Size: 1 Serving (33g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 32 | ||
Calories from Fat: 9 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 2.4mg | 1 % | |
Sodium 296.8mg | 10 % | |
Potassium 25.3mg | 1 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 5.3g | ||
Protein 0.6g | 1 % | |
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: 32
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