Russian Vegetable Soup
Ingredients
- 1 lb lean ground turkey ⓘ
- 1 1/2 teaspoons salt ⓘ
- 3/4 teaspoon pepper ⓘ
- 7 cups water ⓘ
- 1 medium onion, chopped ⓘ
- 1 tablespoon Smart Balance butter spread ⓘ
- 8 cups cabbage, shredded ⓘ
- 4 cups carrots, sliced ⓘ
- 2 celery ribs, sliced ⓘ
- 2 medium potatoes, peeled and cubed ⓘ
- 1 (14 1/2 ounce) can diced tomatoes ⓘ
- 1 cup beet, chopped fresh ⓘ
- 1/4 cup fresh parsley ⓘ
- 1 1/2 tablespoons vinegar ⓘ
- 2 tablespoons all-purpose flour ⓘ
Instructions
- In a large kettle, cook the meat with salt and pepper until browned.
- In a small saucepan, saute onion in butter until tender; add to kettle. Add the cabbage, carrots, celery, potatoes, tomatoes, beets, parsley, water, and vinegar; bring to a boil. Reduce heat; simmer for 50-60 minutes or until vegetables are tender.
- In a small bowl, combine flour and milk. Gradually stir into soup. Bring to a boil, cook and stir for 2 minutes or until thickened.
Nutrition & Diet Analysis (per serving)
829
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).