Peel beets and shred coarsely. Chop carrots, onions, celery and parsnip. Boil stock and add beets, carrots, onions, celery and parsnip. Simmer covered 20 minutes. Add cabbage, tomato, sugar and garlic on toothpick. Simmer 15 minutes until cabbage is tender. Remove garlic. Top with dill (fresh is best) and ff sour cream if you are so inclined. Serve hot. Adapted from a recipe that I believe first appeared in Gourmet magazine. Posted by firstname.lastname@example.org (Karen Fischer) to the Fatfree Digest [Volume 11 Issue 27], Oct. 27, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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|Serving Size: 1 Serving (1854g)|
|Recipe Makes: 1|
|Calories from Fat: 15 (3%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 4103.6mg||142 %|
|Potassium 2448.4mg||64 %|
|Total Carbohydrate 119.5g||35 %|
|Dietary Fiber 25.8g||103 %|
|Sugars, other 93.6g|
|Protein 11.3g||16 %|
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Calories per serving: 506
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