Great Vegetarian Soup
1. Divide ? lb. butter into 3 pieces
2. Melt 1 piece butter in frying pan. Add minced onions, 2 quarts shredded cabbage, 1 carrot finely shredded and fry until golden color.
3. Bring to boil, 4 Quarts water in a 6 Quart Pot. Add 6 potatoes (cut into fair chunks), ? cup cubed carrots, 1 whole beet, and 1 tbsp salt.
4. Melt 1 piece butter in another frying pan. Add Tomatoes and fry down until thick (stewed)
5. When potatoes are done, remove from water, then add the stewed tomatoes to the pot of water and bring to boil again.
6. Mash potatoes with the remainder piece of butter and ? of the cream. Put remaining ? of the cream in the pot, followed by the mashed potatoes. Let boil 1 minute
7. Add fried onion/cabbage mixture. Add additional 1 quart raw cabbage and 2 cups cubed raw potatoes. Bring to boiling point then remove pot from heat. Remove Beet.
8. Add minced green peppers and dill weed.
Excellent
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (9051g) | ||
Recipe Makes: 1 | ||
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Calories: 6932 | ||
Calories from Fat: 4747 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 527.5g | 703 % | |
Saturated Fat 331.8g | 1659 % | |
Monounsaturated Fat 135.8g | ||
Polyunsanturated Fat 21.8g | ||
Cholesterol 1383.1mg | 426 % | |
Sodium 13553.2mg | 467 % | |
Potassium 14011.4mg | 369 % | |
Total Carbohydrate 531.6g | 156 % | |
Dietary Fiber 91.4g | 366 % | |
Sugars, other 440.1g | ||
Protein 75.1g | 107 % | |
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: 6932
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