Ingredients
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6 cups water
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¾ tablespoon salt
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½ cup finely chopped carrots
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¼ cup chopped green bell pepper, divided
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½ stalk celery, chopped
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1 medium beet
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½ cup canned peeled and diced tomatoes
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3 potatoes, quartered
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⅓ cup butter
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½ cup chopped onion
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1 ½ cups canned tomatoes
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3 cups finely shredded cabbage, divided
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¼ cup heavy cream
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¾ cup diced potatoes
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1 tablespoon dried dill weed
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¼ teaspoon ground black pepper to taste
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salt and freshly ground black pepper to taste
Directions
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Place water, salt, carrots, 1/2 of the bell pepper, celery, beet, tomatoes, and quartered potatoes in a large stock pot over high heat. Bring to a boil.
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Melt 1/3 cup butter in a separate skillet over medium heat. Saute onions in butter until tender, approximately 5 minutes. Stir in tomatoes, reduce heat to medium low, and simmer for 15 minutes. Remove 1/2 cup of sauce from skillet, and set aside. Stir half of the cabbage into the skillet with remaining sauce, and continue simmering 5 minutes more, or until tender.
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Remove beet from boiling liquid and discard. Remove potatoes with a slotted spoon or tongs, and place in a bowl with remaining 1 tablespoon of butter and the cream. Mash together until smooth.
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Return the 1/2 cup of reserved onion-tomato sauce to the stock pot. Stir in diced potatoes, and simmer until just tender but still firm, approximately 5 minutes. Increase heat to a low boil, and stir in remaining cabbage, tomato sauce, and mashed potatoes. Reduce heat and simmer a few minutes more. Stir in remaining bell pepper, season with black pepper, and serve.
Nutrition Facts (per serving)
| 185 | Calories |
| 9g | Fat |
| 24g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 185 | |
| % Daily Value * | |
| Total Fat 9g | 12% |
| Saturated Fat 6g | 29% |
| Cholesterol 26mg | 9% |
| Sodium 898mg | 39% |
| Total Carbohydrate 24g | 9% |
| Dietary Fiber 4g | 15% |
| Total Sugars 5g | |
| Protein 3g | 7% |
| Vitamin C 39mg | 44% |
| Calcium 61mg | 5% |
| Iron 2mg | 11% |
| Potassium 652mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
