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Protein: 1.7 g
Carbohydrate: 13.9 g
Fat: 0.2 g
Sodium: 381 mg
Calcium: 32 mg
Cholesterol: 0 mg
½ small cabbage, or 1 cup
beet greens (optional)
1½ quarts water
1 cup tomato puree
3 tablespoons fresh, or 1 tablespoon dried dill weed
2 teaspoons salt
2 bay leaves
1 clove garlic, minced
Peel and cut beets, carrots, potatoes, and onion into chunks or
strips. Cut cabbage into 2" chunks. Place in a saucepan with water.
Cover and simmer until vegetables are tender (about 30 minutes).
Add remaining ingredients and continue to simmer for 10 minutes.
Remove bay leaves before serving.