Hungarian Vegetable Soup
INGREDIENTS
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Yield: 4 to 6 servings
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Prep time: 10 minutes
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Cooking time: 35 minutes
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Russet potatoes have a bad reputation in some circles. Sure, they might have a high
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glycemic index, which means they tend to make blood sugar levels higher. But that
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doesn’t mean that russets are bad; in fact, they probably don’t get enough credit for
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the nutritional value they provide, so don’t be so quick to group them with “high-carb”
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foods like white bread, white rice, and white pasta! Russet potatoes are a healthy whole
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food, high in antioxidants and fiber—and they’re a sensible choice, weighing in at only
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135 calories per medium potato.
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2 cups cabbage, chopped
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3 cups canned chicken or vegetable broth
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2 cups water
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1 small onion, chopped
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1/2 pound mushrooms, sliced
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2 large russet potatoes, scrubbed and diced, 1-inch cubes
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2 medium carrots, diced, 1/2-inch pieces
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2 tablespoons vegetable oil
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1 teaspoon paprika
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1 teaspoon dried dill
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1 teaspoon caraway seed
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2 teaspoons salt
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1/2 teaspoon pepper
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1/2 cup light sour cream
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1 teaspoon dried dill
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