Russian Vegetable Soup Recipe

Russian Vegetable Soup is a soup for icy winter. The just the right mixture of dried mushrooms, cabbage, stick celery, sprigs parsley, onions, carrots, potatoes, oil, tomato concentrate, beetroot, wine vinegar and sour cream with dart of salt and pepper makes the Russian vegetable soup hot like a Russian vodka.

Summary

Health IndexHealthyCuisine
Interest Group

Ingredients

 Dried mushrooms1⁄2 Tablespoon (Cepes)
 Cabbage7 Ounce
 Celery stick1
 Parsley sprigs4 Small
 Coarsely chopped onion3 1⁄2 Ounce
 Finely diced carrots5 Ounce
 Diced potatoes5 Ounce
 Oil3 Tablespoon
 Tomato concentrate4 Tablespoon
 Salt To Taste
 Pepper To Taste
 Cooked beetroot7 Ounce, peeled and grated
 Wine vinegar2 Tablespoon
 Sour cream1⁄3 Cup (5.33 tbs) (Cream Fraiche)

Nutrition Facts

Serving size: Complete recipe

Calories 1030 Calories from Fat 540

% Daily Value*

Total Fat 62 g95.5%

Saturated Fat 14.9 g74.4%

Trans Fat 0 g

Cholesterol 39.9 mg13.3%

Sodium 865 mg36%

Total Carbohydrates 108 g35.9%

Dietary Fiber 22.8 g91.3%

Sugars 33.6 g

Protein 18 g36.6%

Vitamin A 497.9% Vitamin C 161.6%

Calcium 25.9% Iron 22.2%

*Based on a 2000 Calorie diet

Directions

Put the mushrooms in a bowl, with 3/4 cup (200 ml/7 fl oz) of hot water to cover and microwave on HIGH for 3 minutes.
Cut the cabbage into thin strips and rinse.
Wash and roughly chop the celery.
Rinse the parsley and pat dry on kitchen paper.
Put the onions in a large casserole and pour over the oil.
Cover and microwave on HIGH for 3 minutes.
Add the carrots and potatoes and 1 1/4 cups (300 ml/1/2 pint) of hot water.
Cover and microwave for 10 minutes on HIGH.
Stir in the parsley, celery, cabbage and mushrooms in their soaking liquid.
Mix together the tomato concentrate and 2 1/4 cups (500 ml/ 18 fl oz) of hot water and stir into the casserole.
Add a dash of salt and pepper.
Stir well.
Cover and micro wave on HIGH for 15 minutes.
Mix together the grated beetroot and the vinegar.
When the soup is ready, discard the parsley.
Stir in the beetroot and pour the soup into a tureen.
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