Directions:
- Gently cook the onion and garlic in butter in a large saucepan until tender.
- Cook beets for about 10-15 minutes in boiling water or stock, then add the carrots. Boil for another 10-15 minutes.
- Add the potatoes and dill. When potatoes are still firm (but not hard), add cabbage and beet leaves.
- Add celery, sausage and tomatoes. Reduce heat, cover and simmer for 25 minutes.
- Add peas, sour cream (stirring out the lumps) and salt. Simmer, half covered, until remaining vegetables are tender (but not mushy).
- Stir in vinegar and serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1033.11 Kcal (4325 kJ) | ||
| Calories from fat | 80.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9g | 14% | |
|---|---|---|---|
| Cholesterol | 23.57mg | 8% | |
| Sodium | 37777.83mg | 1574% | |
| Potassium | 572.53mg | 12% | |
| Total Carbs | 191.87g | 64% | |
| Sugars | 8.31g | 33% | |
| Dietary Fiber | 5.9g | 24% | |
| Protein | 5.08g | 10% | |
| Vitamin C | 33.3mg | 55% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 1mg | 6% | |
| Calcium | 83.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 222.63 Kcal (932 kJ) | ||
| Calories from fat | 17.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.94g | 14% | |
|---|---|---|---|
| Cholesterol | 5.08mg | 8% | |
| Sodium | 8141.04mg | 1574% | |
| Potassium | 123.38mg | 12% | |
| Total Carbs | 41.35g | 64% | |
| Sugars | 1.79g | 33% | |
| Dietary Fiber | 1.27g | 24% | |
| Protein | 1.1g | 10% | |
| Vitamin C | 7.2mg | 55% | |
| Vitamin A | 0.2mg | 24% | |
| Iron | 0.2mg | 6% | |
| Calcium | 18mg | 8% | |
* 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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