Directions:
- Place sliced potatoes and beets in a medium saucepan over high heat; cover with stock, and boil until vegetables are tender. Remove potatoes and beets with a slotted spoon, and reserve stock.
- Melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. Then stir in celery, carrots, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes.
- Add potatoes and beets to the skillet. Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat to medium low, and simmer at least 30 minutes. Serve topped with sour cream, extra dill weed, and chopped fresh tomatoes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 524.51 Kcal (2196 kJ) | ||
| Calories from fat | 26.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.91g | 4% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 19230.08mg | 801% | |
| Potassium | 450.91mg | 10% | |
| Total Carbs | 102.33g | 34% | |
| Sugars | 8.97g | 36% | |
| Dietary Fiber | 3.65g | 15% | |
| Protein | 2.32g | 5% | |
| Vitamin C | 26.6mg | 44% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 0.8mg | 4% | |
| Calcium | 47.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 187.33 Kcal (784 kJ) | ||
| Calories from fat | 9.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.04g | 4% | |
|---|---|---|---|
| Cholesterol | 2.73mg | 3% | |
| Sodium | 6868.05mg | 801% | |
| Potassium | 161.04mg | 10% | |
| Total Carbs | 36.55g | 34% | |
| Sugars | 3.2g | 36% | |
| Dietary Fiber | 1.3g | 15% | |
| Protein | 0.83g | 5% | |
| Vitamin C | 9.5mg | 44% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 0.3mg | 4% | |
| Calcium | 17mg | 5% | |
* 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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