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90 minutes
Prep: 25 minutes
Cook: 45 minutes
146 calories per serving view nutrition facts
4 servings
suggest servings
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| 15 | ounces | beet | red, cooked, cubed |
| 2 | tablespoons | butter | |
| 1 | large | onion | finely chopped |
| 6 | ounces | red cabbage | cut in fine strips |
| 2 | tablespoons | red wine vinegar | |
| 2 | each | tomatoes | cubed |
| 1 | teaspoon | sugar | |
| 4 | each | parsley sprigs | tied together |
| 1 | each | bay leaf | |
| 1 1/16 | quarts | vegetable stock | |
| 1 | x | salt | |
| 1 | x | black pepper | |
| 1/2 | cup | sour cream | |
| 1 | each | dill weed | bunch, chopped |
1. Saute the onion in the butter, add the beets and the cabbage.
2. Add the rest of the ingridients, cover and simmer until all is soft.
3. Taste again and season, if needed; remove parsley and bayleaf.
4. Put soup in plates or mugs and add a dollop of sour cream in the middle and sprinkle with dill.
Serve hot.
| % Daily Value* | |
| Total Fat 12.0g | 18% |
| Saturated Fat 7.0g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 64mg | 3% |
| Total Carbohydrate 9.0g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 5.0g | |
| Protein 2.0g | 4% |
| Vitamin A | 20% | Vitamin C | 30% | |
| Calcium | 6% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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I've had allspice in my chicken lentil stew before so I was pretty sure our family would like this one. We have all been suprised at how wonderful allspice tastes in a recipe like this and my kids said this even outranked the original recipe that my Mom's boyfriend had made. I would also rate this as fairly easy for home made soup. We make things "from scratch" a lot so I like things that I can make easily. We doubled the recipe and fought over the leftovers.
A simple and delicious chicken casserole that doesn't take a lot to make or enjoy!
