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Ingredientes
- 6 Tbsp. Vegetable broth
- 1 lrg Onion, minced
- 1 lrg Carrot, grated
- 1 lrg Green pepper, diced
- 3Â 1/2 c. Shredded green cabbage
- 1 med Beet, peeled and grated
- 1 stalk celery, diced
- 1/2 x Tart apple, diced
- 2 med Potatoes, peeled and cut into small cubes
- 1 can (6 ounce) tomato paste
- 4 x Cloves garlic, chopped
- 8 c. Vegetable broth
- Â Â Bouquet garni (1 bay leaf and 8 peppercorns tied in a cheesecloth bag)
- 1 tsp Sweet Hungarian paprika
- Â Â Salt and freshly grnd black pepper to taste
- 1/2 tsp Sugar or possibly more to taste
- 1 Tbsp. Fresh lemon juice or possibly more to taste
- Â Â Minced fresh parsley for garnish
- Â Â Minced fresh dill for garnish
Direcciones
- I had a good time looking for recipes, beet and fava. A great place to look for beet recipes is in a Russian cookbook. I found a lot of them in Please Here's a great vegetarian one, slightly adapted.
- 1. Saute/fry onion, carrot, and pepper in the 6 tb of broth till slightly soft, about 5minutes.
- 2. Stir in cabbage, beet, and celery and continue to saute/fry, stirring and tossing occasionally, 10 to 15 min.
- 3. Stir in apple, potatoes, tomato paste, and garlic, then add in stock and bouquet garni and bring to a boil. Reduce heat and simmer, covered, for 20 min.
- 4. Add in the paprika, salt and pepper, sugar, and lemon juice to taste. Let stand at least 2 to 3 hrs or possibly overnight. Remove bouquet garni before serving. Srve garnished with parsley and dill.
- Serves 8.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3190g | |
| Calories 746 | |
| Calories from Fat 20 | 3% |
| Total Fat 2.43g | 3% |
| Saturated Fat 0.6g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9399mg | 392% |
| Potassium 4515mg | 129% |
| Total Carbs 175.24g | 47% |
| Dietary Fiber 30.4g | 101% |
| Sugars 73.86g | 49% |
| Protein 21.95g | 35% |
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