russian pickle soup
1 make a cheesecloth sachet with first three items in it. add water and beef baseand bring to a boil. add cabbage and celery , return to a boil, reduce heat and simmer 30 minuets. 2put oil into large skillet and heat. add onion and carrrots, and saute until translucent.add next 5 ingredients. bring to a boil, reduce heat and simmer 2 minuets. transfer to soup pot. 3 add capers, olives,stewed tomatoes,and bring barely to a boil. add wine and simmer gently for 20 minuets. 4 remove the sachet and discard. adjust seasonings use dill and sour cream for garnish
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Serving Size: 1 Serving (524g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 203 | ||
Calories from Fat: 112 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.5g | 17 % | |
Saturated Fat 2.9g | 14 % | |
Monounsaturated Fat 4.6g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 37.3mg | 11 % | |
Sodium 604.9mg | 21 % | |
Potassium 366.9mg | 10 % | |
Total Carbohydrate 9.7g | 3 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 6g | ||
Protein 13.4g | 19 % | |
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: 203
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