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Russian Cabbage Soup
Source: dLife

Simmered cabbage, onions, potatoes, and beets in a flavorful broth

Prep Time: 15 minutes
Cook Time: 50 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 152.3
Total Carbs 30.3 g
Dietary Fiber 5.7 g
Sugars 12.5 g
Total Fat 1.7 g
Saturated Fat 0.3 g
Unsaturated Fat 0.2 g
Potassium 539.2 mg
Protein 4.6 g
Sodium 241.9 mg
Dietary Exchanges
1/2 Fat , 3 Vegetables , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 each  medium onions
1 tbsp  margarine
7 cup  low sodium vegetable broth
16 oz  whole canned unsalted tomatoes
6 cup  fresh red cabbage, chopped
4 each  fresh whole beets
1 tbsp  cider vinegar
2 each  fresh carrots
1 each  Turnips, fresh, medium
1 each  large russet potatoes
1 pinch  salt
1 pinch  black pepper
8 tbsp  fat free sour cream
1 pinch  chopped parsley
  1. In a Dutch oven or large pot, combine onions and margarine and cook 5 minutes or until onions are soft. Mix in vegetable broth, tomatoes, cabbage, beets, and vinegar. Bring to boil.
  2. Lower heat and simmer for 30 minutes. Mix in carrots, turnips, and potatoes. Cook 15 minutes or until vegetables are tender. Sprinkle with salt and pepper.
  3. When ready to serve, top soup with sour cream and parsley.

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