Directions:
- Shred the beets and carrots.
- Dice the onion.
- Cube potato
- Heat oil in a large stir-fry pan.
- Add beets, carrots and onions.
- After 5-10 minutes add potato.
- Cook until veggies are done (sort of soft).
- In the meantime boil 10 cups of water in large pan.
- Add 10 chicken bouillon cubes and dissolve (can be beef bouillon also).
- Add the veggies (If using cabbage add shredded cabbage now as well).
- Add fresh dill, fresh parsley, salt, seasoned and pepper.
- Bring to a boil reduce heat and cover.
- The longer you cook the soup the stronger the flavor I normally put it on low-med and simmer for about 1 1/2 to 2 hours.
- Check throughout to add spices.
- Serve cold or warm with sour cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 206.96 Kcal (867 kJ) | ||
| Calories from fat | 73.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.2g | 13% | |
|---|---|---|---|
| Cholesterol | 1.3mg | 0% | |
| Sodium | 2489.63mg | 104% | |
| Potassium | 755.1mg | 16% | |
| Total Carbs | 30.26g | 10% | |
| Sugars | 14.25g | 57% | |
| Dietary Fiber | 10.09g | 40% | |
| Protein | 5.69g | 11% | |
| Vitamin C | 90mg | 150% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 0.6mg | 4% | |
| Calcium | 141.4mg | 14% | |
| Amount Per 100 g | |||
| Calories | 57.1 Kcal (239 kJ) | ||
| Calories from fat | 20.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.26g | 13% | |
|---|---|---|---|
| Cholesterol | 0.36mg | 0% | |
| Sodium | 686.94mg | 104% | |
| Potassium | 208.35mg | 16% | |
| Total Carbs | 8.35g | 10% | |
| Sugars | 3.93g | 57% | |
| Dietary Fiber | 2.79g | 40% | |
| Protein | 1.57g | 11% | |
| Vitamin C | 24.8mg | 150% | |
| Vitamin A | 0.2mg | 24% | |
| Iron | 0.2mg | 4% | |
| Calcium | 39mg | 14% | |
* 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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