Appetizers / Soups / Salads

Dilled Beet and Cabbage Soup takes several minutes to prepare.

Dilled Beet and Cabbage Soup takes several minutes to cook.

Dilled Beet and Cabbage Soup makes 8 servings.

The ingredients for Dilled Beet and Cabbage Soup are:

Beets, fresh, 12 beet (2" dia), peeled and diced
Knorr chicken flavored boullion cube, 3 serving
Water, tap, 4 cup
Red Wine, 4 fl oz
Red Wine Vinegar, 3 tbsp
Dill weed, dried, 2 tbsp
Pepper, black, .5 tsp
Cabbage, fresh, 3 cup, shredded
Water, tap, 5 cup
Dill weed, fresh, 1 cup sprigs

Here is how you make Dilled Beet and Cabbage Soup:

Boil beets and boullion in water for 20 minutes. Add all other ingredients except fresh dill and continue to simmer on medium heat until beets and cabbage are really tender. Puree half the soup in a blender and return to the pot. If you prefer, you can puree the whole pot. Stir in fresh dill at the end and serve with sour cream or yogurt.Number of Servings: 8Recipe submitted by SparkPeople user CIOUID.

The nutritional information for Dilled Beet and Cabbage Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 83.9

• Total Fat: 1.5 g
• Cholesterol: 0.0 mg
• Sodium: 1,003.9 mg
• Total Carbs: 14.0 g
• Dietary Fiber: 4.2 g
• Protein: 2.6 g