| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Russian | Soups and, Stews | 4 | Servings |
INGREDIENTS
| Vegetable cooking spray | ||
| 8 | c | Finely chopped cabbage |
| 2 | c | Chopped onion |
| 63 | oz | Low-sodium chicken broth, (6 cans) |
| 1 | ts | Cream of tartar |
| 3 | c | Diced unpeeled round red potato |
| 2 1/2 | c | Peeled diced fresh beets |
| 32 | oz | Diced peeled tomatoes, (2 cans) undrained |
| 2 | ts | Dried whole dillweed |
| 3/4 | c | Low-fat sour cream |
INSTRUCTIONS
Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add cabbage and onion; saute 8 minutes or until crisp-tender. Remove from heat; set aside. Combine chicken broth and cream of tartar in an 8-quart Dutch oven or stockpot, and stir well. Add potato and beets; bring to a boil. Reduce heat, and simmer, uncovered 20 minutes or until tender. Add cabbage mixture, tomatoes, and dillweed; stir well, and bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Yield: 4-1/2 quarts (serving size: 1-1/2 cups soup and 1 tablespoon sour cream). Per serving: 208 Calories; 2g Fat (6% calories from fat); 27g Protein; 40g Carbohydrate; 3mg Cholesterol; 1026mg Sodium Serving Ideas : Serve with sour cream. NOTES : Carol Perez, of Willits, California, reduced the butter and cream in this classic Russian soup to suit her healthier lifestyle. Recipe by: Cooking Light, Mar/Apr 1993, page 106 Posted to MC-Recipe Digest V1 #416 by igor@digex.net on Jan 28, 1997.
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