Directions:
- Drain beets and reserve liquid. Chop beets.
- In a large, heavy saucepan, heat oil and butter. Cook onion until softened. Add garlic, cabbage and carrots. Cook, stirring occasionally, until cabbage is slightly softened. Add chopped beets, reserved beet liquid, tomatoes, water, stock, vinegar, sugar and dried dill.
- Cover and simmer for about 30 minutes until cabbage is very soft. Add salt and pepper to taste. Serve hot, garnish each bowl with sour cream and chopped fresh dill.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 51.44 Kcal (215 kJ) | ||
| Calories from fat | 28.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.15g | 5% | |
|---|---|---|---|
| Cholesterol | 3.82mg | 1% | |
| Sodium | 26.19mg | 1% | |
| Potassium | 142.07mg | 3% | |
| Total Carbs | 5.38g | 2% | |
| Sugars | 2.96g | 12% | |
| Dietary Fiber | 1.26g | 5% | |
| Protein | 0.71g | 1% | |
| Vitamin C | 10.6mg | 18% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.2mg | 1% | |
| Calcium | 23mg | 2% | |
| Amount Per 100 g | |||
| Calories | 53.8 Kcal (225 kJ) | ||
| Calories from fat | 29.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.29g | 5% | |
|---|---|---|---|
| Cholesterol | 3.99mg | 1% | |
| Sodium | 27.39mg | 1% | |
| Potassium | 148.6mg | 3% | |
| Total Carbs | 5.63g | 2% | |
| Sugars | 3.09g | 12% | |
| Dietary Fiber | 1.32g | 5% | |
| Protein | 0.75g | 1% | |
| Vitamin C | 11.1mg | 18% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.2mg | 1% | |
| Calcium | 24mg | 2% | |
* 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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