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Ingredientes
- 4 c. Veggie stock
- 3 lrg Beets
- 1 x Carrot
- 2 stalk celery
- 2 x Onions
- 1 x Parsnip
- 1 c. Coarsely shredded cabbage
- 1 c. Tomato pulp, fresh or possibly canned (I use canned)
- 1 tsp Sugar (optional, the beets Are sweet)
- 1 x Clove garlic, split and Impaled on a toothpick
Direcciones
- Peel beets and shred coarsely. Chop carrots, onions, celery and parsnip.
- Boil stock and add in beets, carrots, onions, celery and parsnip. Simmer covered 20 min. Add in cabbage, tomato, sugar and garlic on toothpick.
- Simmer 15 min till cabbage is tender. Remove garlic. Top with dill
- (fresh is best) and ff lowfat sour cream if you are so inclined. Serve warm.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1641g | |
| Calories 293 | |
| Calories from Fat 9 | 3% |
| Total Fat 1.08g | 1% |
| Saturated Fat 0.24g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4011mg | 167% |
| Potassium 1637mg | 47% |
| Total Carbs 68.1g | 18% |
| Dietary Fiber 14.1g | 47% |
| Sugars 41.47g | 28% |
| Protein 8.1g | 13% |
