Directions:
- Heat oil in heavy large pot over medium-high heat. Add potatoes, cabbage and onion and sauté until cabbage softens, about 5 minutes. Add 8 cups broth, beets and tomatoes. Bring soup to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
- Working in small batches, puree 4 cups of soup in blender; return to remaining soup in pot. If desired, add more broth by 1/2 cupfuls to thin soup. Add lemon juice; season with salt and pepper.
- Ladle soup into bowls. Top with dollop of sour cream; sprinkle with parsley. Serve, passing lemon wedges separately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 537.87 Kcal (2252 kJ) | ||
| Calories from fat | 183.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.34g | 31% | |
|---|---|---|---|
| Cholesterol | 4.92mg | 2% | |
| Sodium | 2559.51mg | 107% | |
| Potassium | 1500mg | 32% | |
| Total Carbs | 80.76g | 27% | |
| Sugars | 15.32g | 61% | |
| Dietary Fiber | 9.49g | 38% | |
| Protein | 13.77g | 28% | |
| Vitamin C | 47.6mg | 79% | |
| Iron | 5.8mg | 32% | |
| Calcium | 119.8mg | 12% | |
| Amount Per 100 g | |||
| Calories | 73.73 Kcal (309 kJ) | ||
| Calories from fat | 25.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.79g | 31% | |
|---|---|---|---|
| Cholesterol | 0.67mg | 2% | |
| Sodium | 350.87mg | 107% | |
| Potassium | 205.63mg | 32% | |
| Total Carbs | 11.07g | 27% | |
| Sugars | 2.1g | 61% | |
| Dietary Fiber | 1.3g | 38% | |
| Protein | 1.89g | 28% | |
| Vitamin C | 6.5mg | 79% | |
| Iron | 0.8mg | 32% | |
| Calcium | 16.4mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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