1/3 C olive oil

4 large onions, chopped
1 green cabbage, chopped
9 cloves garlic, minced
8 large potatoes, diced
8 large carrots, diced
4 bell peppers, green and/or red, chopped
5# mushrooms, sliced

3 lg Tbsp paprika
3 lg Tbsp dill
2-3 Tbsp cider vinegar

Heat olive oil in 20 qt pot. Add chopped onions; cook until transparent. Stir in paprika and garlic. Stir in chopped cabbage. Cook 3-5 minutes, taking care to keep from sticking. Add carrots, potatoes, and dill. Cover with water or stock. Bring to boil. Keep at low boil until potatoes, carrots and cabbage are tender. Add peppers and mushrooms. When peppers and mushrooms have cooked, add vinegar and salt to taste.

Nice garnished with sour cream: lowfat, no fat -- or otherwise.

nutritional analysis

for 8 oz serving
calories 51.6
carbohydrates(grams) 9.3
protein(grams) 1.55
fat(grams) 1.3
cholesterol(mg) 0.00

% of calories

carbohydrates 67%
protein 11%
fat 22%

This recipe was written for the professional kitchen -- with a minimum of instruction. Note also that this recipe makes approximately 5 gallons of soup. Adapt accordingly for your own needs.

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