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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash beets and place in baking dish. | 2. Wash and large chop carrots and potatoes and place in baking dish. | 3. Toss beets, carrots, and potatoes with 1 tablespoon olive oil. | 4. Bake at 350°F for 1 hour. | 5. Sauté onion and celery in 1 tablespoon olive oil in 4 quart saucepan until translucent. | 6. Remove from heat. | 7. Chop roasted carrots and potatoes and add to pot. | 8. Peel and chop the beets and save for later. | 9. Add shredded cabbage, chopped onion, chopped celery, chopped green chili, minced garlic, 1/2 jar chunky spaghetti sauce to the pot. | 10. Simmer for approximately 1/2 hour or until all vegetables are tender. | 11. Add beets and simmer for 15 minutes. | 12. Serve, garnished with sour cream. | 13. Cooking time includes prep time. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
beet	3 -4			0.0	0.0	0.0	0.0
carrot	2			104.96	24.5248	2.3808	0.6144
baby red potato	5			302.6	0.0	67.32	1.7
cabbage	1	cup	shredded	22.25	5.162000000000001	1.1392	0.08900000000000001
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
celery	2	stalks	chopped	20.48	3.8016	0.8832	0.2176
green chili pepper	1		chopped	-	-	-	-
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
chunky spaghetti sauce	12	ounces		302.6	0.0	67.32	1.7
chicken broth	1	quart		-	-	-	-
kosher salt				302.6	0.0	67.32	1.7
pepper				-	-	-	-
cream			sour	-	-	-	-

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