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Ingredients
US|METRIC
8 SERVINGS
- potatoes
- dill
- 2 lb. red beets (peeled and halved)
- 3/4 lb. russet potatoes (peeled and halved, about 2 medium-large potatoes)
- 1 yellow onion (large, ends trimmed, peeled, quartered)
- 5 cups vegetable broth
- 3 Tbsp. tomato paste (canned)
- 3 cups green cabbage (very finely shredded, feel free to use pre-shredded coleslaw mix to save time--I did)
- 1 1/2 Tbsp. dried dill
- 1 Tbsp. red wine vinegar
- 2 Tbsp. fresh lemon juice
- salt
- pepper
- plain greek yogurt (or Tofutti Sour Supreme if vegan)
- flat leaf parsley (chopped)
- hard cooked eggs (peeled and chopped, skip, if vegan)
- lemon wedges
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NutritionView More
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130Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories130Calories from Fat┅ |
| % DAILY VALUE |
| Total Fat0g0% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium830mg35% |
| Potassium820mg23% |
| Protein4g |
| Calories from Fat┅ |
| % DAILY VALUE |
| Total Carbohydrate29g10% |
| Dietary Fiber6g24% |
| Sugars11g |
| Vitamin A20% |
| Vitamin C70% |
| Calcium8% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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