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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 60 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Place the beets into a large pot and cover with 4 cups of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 20 to 40 minutes. Meanwhile, place the tomatoes and tomato puree in a blender and blend until smooth. Set aside. | 2. Meanwhile, heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the mushrooms and cook until tender, about 10 minutes. Stir in the carrots, celery, tomato mixture, half of the dill, and the vegetable bouillon. Continue cooking and stirring until the carrots are tender, about 10 minutes. | 3. Remove the beets from the cooking liquid and place them in the freezer in a bowl. Stir the mushroom mixture, potatoes, kidney beans, including the liquid, and 6 cups of water into the beet water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. | 4. Peel, then grate the chilled beets. Stir the beets, cabbage, and remaining dill into the soup. Cover and simmer until the cabbage is tender, about 5 minutes. Stir in lemon juice and season with salt and pepper. Remove from heat and allow soup to rest for at least 2 hours. Bring soup to a boil, and serve hot with a dollop of sour cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	4	cups		0.0	0.0	0.0	0.0
red beet	2		trimmed washed	-	-	-	-
tomato	1 1/2	pounds	chopped	122.4701	26.4671	5.9874	1.3608
tomato puree	4	ounces		43.0912	10.1831	1.8711	0.2381
butter	2	tablespoons		171.0	7.857	5.343	14.4
red onion	2		chopped	128.0	29.888	3.52	0.32
mushroom	2	cups	chopped	-	-	-	-
carrot	2		chopped	104.96	24.5248	2.3808	0.6144
celery	2	stalks	chopped	20.48	3.8016	0.8832	0.2176
dill	1/4	cup	chopped divided	0.9568	0.1562	0.077	0.0249
vegetable bouillon	1	cube		15.767999999999999	2.3357	0.6012	0.5
yellow potato	2		cubed	-	-	-	-
kidney bean	1	can		80.0	11.3103	11.5862	1.3793
water	6	cups		0.0	0.0	0.0	0.0
head green cabbage	1/2		chopped	-	-	-	-
lemon	1		juiced	1.1183	0.3508	0.0178	0.0122
salt pepper	to taste			-	-	-	-
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505

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