Directions:
- Peel and julienne raw beet to yield 4 cups.
- Peel and cube potatoes to yield 2-1/2 cups.
- Finely chop cabbage to yield 6 cups.
- Heat oil in a large skillet over medium-high heat.
- Add onion and saute until browned, about 5 to 7 minutes.
- Add beets and carrot. Saute, stirring constantly, for 10 minutes.
- Stir in tomato paste. Remove from heat and set aside.
- In a large stock pot, bring chicken stock to a boil over high heat.
- Add potato and cook for 3 minutes.
- Add cabbage and continue boiling for 5 minutes.
- Add reserved beet-tomato paste mixture, green pepper, sugar, lemon juice, salt, and black pepper.
- Reduce heat to a simmer and cook for 15 minutes.
- Remove from heat. Stir in garlic and dill.
- Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 199.84 Kcal (837 kJ) | ||
| Calories from fat | 39.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.34g | 7% | |
|---|---|---|---|
| Cholesterol | 9.6mg | 3% | |
| Sodium | 709.84mg | 30% | |
| Potassium | 733.26mg | 16% | |
| Total Carbs | 30.57g | 10% | |
| Sugars | 15.72g | 63% | |
| Dietary Fiber | 4.67g | 19% | |
| Protein | 11.77g | 24% | |
| Vitamin C | 50.3mg | 84% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 7.3mg | 41% | |
| Calcium | 59.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 39.81 Kcal (167 kJ) | ||
| Calories from fat | 7.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.86g | 7% | |
|---|---|---|---|
| Cholesterol | 1.91mg | 3% | |
| Sodium | 141.41mg | 30% | |
| Potassium | 146.07mg | 16% | |
| Total Carbs | 6.09g | 10% | |
| Sugars | 3.13g | 63% | |
| Dietary Fiber | 0.93g | 19% | |
| Protein | 2.34g | 24% | |
| Vitamin C | 10mg | 84% | |
| Vitamin A | 0.1mg | 22% | |
| Iron | 1.5mg | 41% | |
| Calcium | 11.9mg | 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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