Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add cabbage and onion; saute 8 minutes or until crisp-tender. Remove from heat; set aside. Combine chicken broth and cream of tartar in an 8-quart Dutch oven or stockpot, and stir well. Add potato and beets; bring to a boil. Reduce heat, and simmer, uncovered 20 minutes or until tender. Add cabbage mixture, tomatoes, and dillweed; stir well, and bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Yield: 4-1/2 quarts (serving size: 1-1/2 cups soup and 1 tablespoon sour cream). Per serving: 208 Calories; 2g Fat (6% calories from fat); 27g Protein; 40g Carbohydrate; 3mg Cholesterol; 1026mg Sodium Serving Ideas : Serve with sour cream. NOTES : Carol Perez, of Willits, California, reduced the butter and cream in this classic Russian soup to suit her healthier lifestyle. Recipe by: Cooking Light, Mar/Apr 1993, page 106 Posted to MC-Recipe Digest V1 #416 by email@example.com on Jan 28, 1997.
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|Serving Size: 1 Serving (1205g)|
|Recipe Makes: 4|
|Calories from Fat: 65 (18%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 14.7mg||5 %|
|Sodium 1165.2mg||40 %|
|Potassium 2301.6mg||61 %|
|Total Carbohydrate 62.9g||19 %|
|Dietary Fiber 13.3g||53 %|
|Sugars, other 49.6g|
|Protein 18.1g||26 %|
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Calories per serving: 365
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