Russian Cabbage Soup With Vegetables

By Ms. Lizz

  • 2 medium onions , sliced

  • 1 tbsp margarine , (or butter)

  • 7 cup low sodium vegetable broth

  • 16 oz whole canned unsalted tomatoes , undrained and coarsely chopped

  • 6 cup fresh red cabbage, chopped

  • 4 fresh whole beets , peeled and cubed

  • 1 cup sliced carrots

  • 1 cup fresh cubed turnips

  • 1 cup Potatoes, fresh, with skin, diced

  • 1 tbsp cider vinegar

  • 1 pinch salt and pepper , (to taste)

  • 8 tbsp fat free sour cream

  1. Saute onions in margarine in Dutch oven until tender, about 5 minutes. Add stock, vegetables, and vinegar; heat to boiling.

  2. Reduce heat and simmer, uncovered, 20 to 30 minutes; season to taste with salt and pepper.

  3. Top each bowl of soup with a tablespoon of sour cream.

  4. **Use red or green cabbage, fresh or canned beets in this savory soup

Nutritional Facts

Makes 8 servings
Amount Per Serving
Calories 130.9
Total Carbs 25.3g
Dietary Fiber 5.5g
Sugars 12.5g
Total Fat 1.7g
Saturated Fat 0.3g
Unsaturated Fat 1.4g
Potassium 555.7mg
Protein 4g
Sodium 231.4mg
Dietary Exchanges
1/4 Fat
3 Vegetable

dinner lunch soup vegetarian calcium vitamin d

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