Yield: 4 Servings
|Vegetable cooking spray|
|8 cups||Finely chopped cabbage|
|2 cups||Chopped onion|
|63 ounces||Low-sodium chicken broth, (6 cans)|
|1 teaspoon||Cream of tartar|
|3 cups||Diced unpeeled round red potato|
|2½ cup||Peeled diced fresh beets|
|32 ounces||Diced peeled tomatoes, (2 cans) undrained|
|2 teaspoons||Dried whole dillweed|
|¾ cup||Low-fat sour cream|
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: 4-½ quarts (serving size: 1-½ 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@... on Jan 28, 1997.