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Suggest a better descriptionCoarsely grate 3 1/2 beets (reserve 1/2 for later), coarsely grate carrots and dice one onion. Cut bell peppers in thin strips, cut cabbage into thin strips, peel and quarter potatoes. Melt butter in a large pot. Add in grated beets, carrots and onions. Cover with a lot of water. Add bell pepper, celery, parsnip and bring to boil. Once starts boiling, add potatoes, cabbage and a generous amount of salt and pepper. In the meantime, grate the last 1/2 of the beet and mix it with juice of 1/2 lemon. Once potatoes are tender, take them out with a slotted spoon, mash them and put them back into the pot. At the same time, add the beet lemon mixture and parsley. Cook on low heat until the vegetables are cooked through. Add a bit of sugar, more lemon juice and salt and pepper to taste. Serve with sour cream.
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Serving Size: 1 Serving (2151g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1357 | ||
Calories from Fat: 236 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.2g | 35 % | |
Saturated Fat 15.3g | 76 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 61mg | 19 % | |
Sodium 4150mg | 143 % | |
Potassium 6854.8mg | 180 % | |
Total Carbohydrate 270.4g | 80 % | |
Dietary Fiber 56.7g | 227 % | |
Sugars, other 213.7g | ||
Protein 33.2g | 47 % | |
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: 1357
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