Directions:
- Saute onions and garlic in oil until soft but not brown , over low heat.
- Increase heat to medium high and add beets, carrots, celery, celery root and half the dill.
- Saute until vegetables have released their liquid, dried and start to turn golden.
- This takes about 20 minutes.
- Add stock and tomatoes with their juice and bring to a boil.
- Reduce heat and cook until vegetables are soft, which takes about 30 minutes.
- Add orange zest and juice and remaining dill.
- Season to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 655.61 Kcal (2745 kJ) | ||
| Calories from fat | 40.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.55g | 7% | |
|---|---|---|---|
| Sodium | 24832.3mg | 1035% | |
| Potassium | 405.26mg | 9% | |
| Total Carbs | 124.6g | 42% | |
| Sugars | 6.98g | 28% | |
| Dietary Fiber | 3.15g | 13% | |
| Protein | 1.93g | 4% | |
| Vitamin C | 20.9mg | 35% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.2mg | 1% | |
| Calcium | 39.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 195.21 Kcal (817 kJ) | ||
| Calories from fat | 12.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.35g | 7% | |
|---|---|---|---|
| Sodium | 7394.01mg | 1035% | |
| Potassium | 120.67mg | 9% | |
| Total Carbs | 37.1g | 42% | |
| Sugars | 2.08g | 28% | |
| Dietary Fiber | 0.94g | 13% | |
| Protein | 0.57g | 4% | |
| Vitamin C | 6.2mg | 35% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.1mg | 1% | |
| Calcium | 11.9mg | 4% | |
* 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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