Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Green Cabbage | 1 cup shredded (89g) | 22 |
| Tomato | 1 medium (123g) | 22 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 medium size red beets, greens removed
- 2 medium size white onions cut in half and thinly sliced
- 2 cups shredded green cabbage
- 1 cup canned chopped tomatoes with their juices
- 4 cups chicken broth
- 1 teaspoon kosher salt
- 1 tablespoon white vinegar
Directions
Preheat oven to 450°F.
Wrap beets securely in two layers of aluminum foil and place on the middle shelf in the oven and roast for 2 hours.
Remove from oven and unwrap.
When beets are cool enough to handle use a sharp knife to peel them and cut into 1 inch cubes.
Set aside.
In a heavy saucepan combine beets with the onions, cabbage, tomatoes, and broth then season with kosher salt.
Place over medium high heat and bring to a boil.
Reduce heat then partially cover the saucepan and simmer for 1 hour.
Add vinegar and cook 5 minutes longer.
Serve in preheated soup bowls.
Category:Cathy's Recipes
Category:Soup Recipes
Category:Beet Recipes
Category:Onion Recipes
Category:Green cabbage Recipes
Category:Tomato Recipes
Category:Chicken broth Recipes