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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. in large soup pot, place peeled potatoes that have been halved, i generally put about 8-10 halves in, also the peeled beet, then water just to cover. Add 1/4 cup whipping cream and the sale. Bring to a boil and let simmer until potatoes are cooked. | 2. while the potatoes are simmerinng, in a small pot place the hand mashed tomatoes and about 1/4 cup butter. Set this to simmer. | 3. while that is going put 1/2 the cabbage thinly shredded in a large frying pan with the minced onion and 1/4 to 1/3 cup butter, saute until the cabbage and onion have turned golden brown. | 4. when potatoes are soft, remove the beet and throw it away. remove potatoes and mash them with butter and pepper. I like to add a dash of whipping cream here. | 5. dice potatoes, (about 2 cups worth) and add to soup pot. Bring to a boil, and then add the other half of the cabbage that has been finely shredded. bring to a boil again. Then add the tomato butter mixture, and then add the fried cabbage and mashed potatoes. stir well and just bring to boil. | 6. sprinkle with dill weed and enjoy. | 7. this recipe tastes even better the next day. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	6 -8			-	-	-	-
beet	1		peeled	-	-	-	-
salt	2	teaspoons		-	-	-	-
whipping cream	3/4	cup		262.8	2.6639999999999997	1.953	27.819000000000003
tomato	1	can	mashed	62.068999999999996	13.7631	3.2384	0.5397
butter	1/2	cup		684.0	31.428	21.372	57.6
cabbage	1			-	-	-	-
onion	1			44.0	10.274000000000001	1.21	0.11
dill				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.