Directions:
- Fill a large pot halfway with water(about 2 quarts), and bring to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes.
- Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended.
- Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar.
- Serve hot and garnish with sour cream (low calorie option: plain yogurt) and fresh parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 658.98 Kcal (2759 kJ) | ||
| Calories from fat | 123.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.69g | 21% | |
|---|---|---|---|
| Sodium | 521.1mg | 22% | |
| Potassium | 4615.97mg | 98% | |
| Total Carbs | 126.9g | 42% | |
| Sugars | 74.15g | 297% | |
| Dietary Fiber | 37.94g | 152% | |
| Protein | 22g | 44% | |
| Vitamin C | 270.9mg | 452% | |
| Vitamin A | 1.8mg | 61% | |
| Iron | 7.7mg | 43% | |
| Calcium | 424.7mg | 42% | |
| Amount Per 100 g | |||
| Calories | 41.37 Kcal (173 kJ) | ||
| Calories from fat | 7.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.86g | 21% | |
|---|---|---|---|
| Sodium | 32.72mg | 22% | |
| Potassium | 289.81mg | 98% | |
| Total Carbs | 7.97g | 42% | |
| Sugars | 4.66g | 297% | |
| Dietary Fiber | 2.38g | 152% | |
| Protein | 1.38g | 44% | |
| Vitamin C | 17mg | 452% | |
| Vitamin A | 0.1mg | 61% | |
| Iron | 0.5mg | 43% | |
| Calcium | 26.7mg | 42% | |
* 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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