Directions:
- Combine broth, cabbage, onions, potatoes, carrots, celery, and reserved beet liquid in medium saucepan. Cook covered over medium-high heat until vegetables are tender, 20 minutes.
- Meanwhile, mash fish, butter, scallions, lemon juice, pepper and salt in small bowl. Spread pate on bread and cut each slice in half.
- Trim radishes and slice cucumber. Arrange on platter with open-faced sandwiches.
- To complete soup, stir in beets and dill. Ladle soup into mugs and top with sour cream. Serve hot soup with sandwiches and vegetables.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 184.37 Kcal (772 kJ) | ||
| Calories from fat | 114.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.7g | 20% | |
|---|---|---|---|
| Cholesterol | 34.07mg | 11% | |
| Sodium | 199.85mg | 8% | |
| Potassium | 413.59mg | 9% | |
| Total Carbs | 11.36g | 4% | |
| Sugars | 4.43g | 18% | |
| Dietary Fiber | 3.17g | 13% | |
| Protein | 6.84g | 14% | |
| Vitamin C | 16.4mg | 27% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 0.3mg | 2% | |
| Calcium | 61.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 91.53 Kcal (383 kJ) | ||
| Calories from fat | 56.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.3g | 20% | |
|---|---|---|---|
| Cholesterol | 16.91mg | 11% | |
| Sodium | 99.21mg | 8% | |
| Potassium | 205.32mg | 9% | |
| Total Carbs | 5.64g | 4% | |
| Sugars | 2.2g | 18% | |
| Dietary Fiber | 1.57g | 13% | |
| Protein | 3.39g | 14% | |
| Vitamin C | 8.1mg | 27% | |
| Vitamin A | 0.2mg | 13% | |
| Iron | 0.2mg | 2% | |
| Calcium | 30.4mg | 6% | |
* 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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