Lithuanian Beet Soup

Name: Lithuanian Beet Soup Recipe
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 22
Ingredients: 3 Tbsp. butter; 2 c. shredded green cabbage; 1 c. diced raw potatoes; 1 1/2 c. diced raw carrots; 1/2 c. diced celery; 1 c. chopped onion; 1 chopped green pepper; 1 thinly sliced leek (white only); 1 minced clove garlic; 6 medium beets; 2 qts. beef bouillon or fat-free broth; 1 small can tomato paste (6 oz); 10 peppercorns; 2 bay leaves; pinch marjoram; pinch thyme; salt to taste (not incl. in sodium info); 1/2 c. red wine vinegar

Minutes to Prepare: 30
Minutes to Cook: 120

Number of Servings: 22

Ingredients

3 Tbsp. butter2 c. shredded green cabbage1 c. diced raw potatoes1 1/2 c. diced raw carrots1/2 c. diced celery1 c. chopped onion1 chopped green pepper1 thinly sliced leek (white only)1 minced clove garlic6 medium beets2 qts. beef bouillon or fat-free broth1 small can tomato paste (6 oz)10 peppercorns2 bay leavespinch marjorampinch thymesalt to taste (not incl. in sodium info)1/2 c. red wine vinegar

Directions

Melt butter. Add cabbage, potatoes, carrots, celery, onion, green pepper, leek, garlic, and beets. Fry 5 minutes. Add bouillon/broth and tomato paste, peppercorns, bay leaves, marjoram, thyme,and salt. Bring to boil. Simmer 2 hours or until beets are tender. Add red wine vinegar just before serving.

Serving Size: Makes 22 1-cup servings

Number of Servings: 22

Recipe submitted by SparkPeople user REDISCOVERLLH.

Servings Per Recipe: 22

Nutritional Info Amount Per Serving

Calories: 54.5
Total Fat: 2.2 g
Cholesterol: 4.2 mg
Sodium: 332.0 mg
Total Carbs: 6.9 g
Dietary Fiber: 1.7 g
Protein: 2.0 g

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