1. Saute the onion in the butter;add the beets and the cabbage and saute. 2. Add the rest of the ingridients, cover and simmer until all is soft; stir often. 3. Taste again and seson, if needed; remove parsley and bayleaf. 4. Put soup in plates or mugs and add i dollop of sour cream in the middle and sprinkle with dill. Serve hot. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-785-8098
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (526g)|
|Recipe Makes: 4|
|Calories from Fat: 94 (48%)|
|Amt Per Serving||% DV|
|Total Fat 10.4g||14 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 26.5mg||8 %|
|Sodium 1151.9mg||40 %|
|Potassium 643.4mg||17 %|
|Total Carbohydrate 24.7g||7 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 19.4g|
|Protein 3.6g||5 %|
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: 197
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.