Asian Beef Soup with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 429 cal. | (20 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 70.1 μg | (117 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.9 mg | (149 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 7.6 μg | (253 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,140 mg | (29 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 8.5 mg | (106 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 258 mg | |||
| Cholesterol | 106 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 750 milliliters Veal stock
- 1 sprig Lemongrass
- 50 grams fresh ginger
- 3 kaffir Lime leaves
- 1 Lime
- 1 bay leaf
- 2 Tbsps soy sauce
- 500 grams Beef tip
- 2 small Zucchini
- 2 carrots
- 100 grams baby Green cabbage
- 2 garlic cloves
- 1 Tbsp scallions
- Chives (for garnish)
- cilantro (for garnish)
Preparation steps
Heat the veal stock and mix with 250 ml (approximately 1 cup) of water. Rinse and trim both ends of the lemongrass and peel outer layers. Cut into several pieces. Peel ginger and cut into slices. Cut the kaffir lime leaves into pieces. Rinse lime with hot water and cut into slices. Add lemongrass, ginger, kaffir lime leaves, sliced limes and bay leaves to the hot stock. Season with soy sauce and bring to a boil. Add beef tip and simmer, loosely covered, approximately 1 hour 15 minutes. The meat should remain slightly pink inside.
Meanwhile, prepare the vegetables. Rinse zucchini and cut lengthwise into thin slices. Peel carrots and slice thinly. Pull off cabbage leaves, remove coarse ribs and cut the leaves into 1 cm (approximately 1/2-inch) wide strips. Peel garlic and cut into thin slices.
Remove the meat from the broth and let stand briefly. Drain the broth (through a sieve) into a pot and bring to a boil. Add cabbage and carrot strips and simmer for about 4 minutes. Then add the zucchini strips and garlic and cook everything 3 minutes longer. Cut the meat into very thin strips and add to the soup. Finely chop chives. Serve soup in bowls garnished with chives and cilantro leaves.
