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Volhynian Beet Soup Recipe
|Dried navy beans/Dried pea beans||1⁄4 Cup (4 tbs)|
|Water||2 Cup (32 tbs)|
|Bread kvas||2 Cup (32 tbs)|
|Meat broth/Bouillon / meat stock||2 Cup (32 tbs)|
|Beets||6 Medium, cooked and peeled|
|Canned tomatoes||16 Ounce, undrained|
|Cabbage head||2 Pound, pounded (1 Small Head)|
|Sour apple||1 Small|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1788 Calories from Fat 354
% Daily Value*
Total Fat 41 g62.4%
Saturated Fat 22 g109.8%
Trans Fat 0 g
Cholesterol 92.1 mg
Sodium 4225.2 mg176.1%
Total Carbohydrates 326 g108.6%
Dietary Fiber 96.9 g387.6%
Sugars 193.6 g
Protein 62 g123.3%
Vitamin A 537.1% Vitamin C 814%
Calcium 103.2% Iron 151.6%
*Based on a 2000 Calorie diet
Remove from heat.
Let stand 1 hour.
Then boil for 20 minutes, or until beans are tender.
Add kvas and meat broth.
Mash tomatoes or make a puree by pressing through a sieve or using an electric blender.
Add beets and tomatoes to beans.
Cut cabbage into sixths; remove core.
Pare apple, if desired; core and dice.
Add cabbage and apple to beans.
Season to taste with salt and pepper.
Stir in butter, if desired.
Cook soup over medium heat 30 minutes.
To serve, spoon a small amount of sour cream into each bowl.
Ladle in hot soup and stir.