1. Wash the beets and Carrot and cook them with peel on in water and a dash of salt. Cook until beets are soft (checking with a poker or tooth pick)
2. Remove beets. Peel and shred enough beets for 1 1/2 cups and return to water with salt.
2b. You may keep the remaining beets to use in other recipes. Peel and save in fridge (do not freeze)
3. Add the bouillon cubes, salt, sugar, spices, garlic and half the lemon juice.
4. Let it boil up and reduce heat until soup stops boiling. Add remaining lemon juice and the Pickled Beet Juice.
Adding Dill - Add 1/2 cup of fresh chopped dill in step 3
Adding Mushrooms - Add 1 Cup dried Forrest-mix mushrooms at step 2
Adding Cabbage or potatoes - Add 1/4 head cabbage or 3 Peeled potatoes (or both) at step 1
Enjoy with a thick and hearty Rye Bread with butter
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (238g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 4 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 19.4mg||1 %|
|Potassium 164.9mg||4 %|
|Total Carbohydrate 19g||6 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 15.4g|
|Protein 1.2g||2 %|
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: 69
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