Cabbage Borscht

1. Put all ingredients in water, in large pot.

2. Bring to a boil, lower heat and simmer 1 hour, or until vegetables are tender.

3. Season well with salt and pepper.

4. Let sit overnight in refrigerator,this improves the flavor.

5. Remove bay leaf and then reheat.

6. This freezes well.

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Nutrient	Quantity
Total fats	16.4237 g
Protein	12.0292 g
Carbohydrates	143.5203 g
Energy	756.2664 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1386 g
Water	2920.5524 g
Aspartic acid	1.5585 g
Calcium, Ca	477.2931 mg
Lutein + zeaxanthin	1248.4413 g
Fiber, total dietary	11.1618 g
Carotene, beta	12977.7387 g
Niacin	6.9522 mg
Vitamin A, RAE	1279.5012 g
Arginine	1.051 g
Riboflavin	0.5652 mg
Tocopherol, beta	0.0715 mg
Fatty acids, total polyunsaturated 15:0	0.0036 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0182 g
Fatty acids, total saturated 20:1	0.0201 g
Glutamic acid	4.1907 g
Sodium, Na	210.6257 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0495 g
Total lipid (fat)	16.4237 g
Manganese, Mn	1.2603 mg
Fructose	8.6098 g
Proline	0.4269 g
Fatty acids, total saturated 16:0	1.4387 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0801 g
Sucrose	104.7771 g
Choline, total	52.2367 mg
Sugars, total	121.6425 g
Serine	0.5298 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	0.6413 g
Vitamin B-6	0.6656 mg
Selenium, Se	2.6792 g
Ash	9.747 g
Fatty acids, total saturated 18:1 undifferentiated	5.5654 g
Pantothenic acid	0.7868 mg
Phenylalanine	0.5364 g
Copper, Cu	1.0142 mg
Betaine	0.7354 mg
Thiamin	0.9269 mg
Methionine	0.2406 g
Iron, Fe	4.2119 mg
Carbohydrate, by difference	143.5203 g
Phosphorus, P	409.3756 mg
Folate, total	171.7488 g
Tocopherol, gamma	0.3813 mg
Lycopene	38672.6744 g
Alanine	0.6033 g
Valine	0.5129 g
Fatty acids, total saturated 18:2 undifferentiated	6.6437 g
Glycine	0.5627 g
Carotene, alpha	4676.2662 g
Glucose (dextrose)	8.1016 g
Fatty acids, total saturated 14:0	0.0406 g
Zinc, Zn	2.661 mg
Isoleucine	0.4482 g
Fatty acids, total saturated 12:0	0.0001 g
Fatty acids, total polyunsaturated	6.7891 g
Leucine	0.7113 g
Tocotrienol, alpha	0.0351 mg
Vitamin A, IU	25548.0704 IU
Folate, DFE	171.7488 g
Tryptophan	0.1737 g
Vitamin C, total ascorbic acid	303.8715 mg
Phytosterols	16.8152 mg
Fatty acids, total polyunsaturated 18:1 c	0.0182 g
Starch	1.8304 g
Tyrosine	0.3704 g
Vitamin K (phylloquinone)	167.563 g
Fatty acids, total saturated	2.2122 g
Histidine	0.3011 g
Fatty acids, total monounsaturated	5.6407 g
Threonine	0.6384 g
Folate, food	171.7488 g
Cryptoxanthin, beta	0.168 g
Vitamin E (alpha-tocopherol)	3.3001 mg
Magnesium, Mg	161.1867 mg
Lysine	0.4802 g
Potassium, K	1941.7595 mg
Cystine	0.2717 g
Fluoride, F	34.3718 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.5 cup	402.99	100.798	0
Cabbage	1	0	0	0
Butter	2 tablespoons	171	7.857	14.4
Carrot	1	52.48	12.2624	0.3072
Potato	2	0	0	0
Bay leaf	2	0	0	0
Tomato	1 can	40.2099	8.6898	0.4468
Tomato juice	1 can	61.934	12.8604	1.0565
Parsley	2 tablespoons	2.736	0.4811	0.06
Water	9 cups	0	0	0
white vinegar	0.5 cup	21.42	0.0476	0
salt pepper	0	0	0	0
spanish onion	1	0	0	0
caraway seed	0.5 teaspoon	3.4965	0.524	0.1532