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Ingredientes
- 3 med Beets
- 2 1/2 quart Water
- 3 med Potatoes
- 1 sm onion
- 1 x Bell Pepper
- 2 x Carrots
- 6 x Cloves garlic
- 1 sm can tomato paste
- 1 tsp Sugar
- 1/4 head of cabbage
- 1 Tbsp. Vinegar
- 1 Tbsp. Salt
- 2 Tbsp. Vegetable oil
Direcciones
- Peel beets, add in to water in a large pot and bring to a boil. Cook till done, about 45 min. Add in salt. Remove beets from water and set aside to cold.
- Peel potatoes and cut into 1/8s. Add in to beet water. Cook till almost done.
- Meanwhile, chop onion and bell pepper. If you would like to spice it up add in a couple of Jalapenos. (They would never do this in Russia.) Grate carrots. Finely chop garlic. Saute/fry vegetables in oil till tender. Add in tomato paste and just sufficient water to make a thick sauce. Add in sugar and cook an additional five min.
- Coarsely grate cooled beets.
- Coarsely chop 1/4 of a head of cabbage and add in to potatoes and beet water. Boil till the cabbage is tender, about 15 min. Add in vegetables and vinegar. Taste and correct for salt.
- Serve in soup bowls with a dollop of lowfat sour cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 441g | |
| Recipe makes 8 servings | |
| Calories 120 | |
| Calories from Fat 32 | 27% |
| Total Fat 3.68g | 5% |
| Saturated Fat 0.31g | 1% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 1082mg | 45% |
| Potassium 626mg | 18% |
| Total Carbs 20.45g | 5% |
| Dietary Fiber 3.6g | 12% |
| Sugars 6.51g | 4% |
| Protein 2.93g | 5% |
