Baltic Cabbage Broth

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Baltic Cabbage Broth
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
342
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie342 kcal(16 %)
Protein11.74 g(12 %)
Fat19.89 g(17 %)
Carbohydrates32.94 g(22 %)
Sugar added0 g(0 %)
Roughage9.86 g(33 %)
Vitamin A1,877.2 mg(234,650 %)
Vitamin D0.07 μg(0 %)
Vitamin E0.3 mg(3 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.5 mg(45 %)
Niacin4.35 mg(36 %)
Vitamin B₆0.4 mg(29 %)
Folate86.12 μg(29 %)
Pantothenic acid1.35 mg(23 %)
Biotin3.58 μg(8 %)
Vitamin B₁₂0.07 μg(2 %)
Vitamin C104.89 mg(110 %)
Potassium994.84 mg(25 %)
Calcium242.06 mg(24 %)
Magnesium128.19 mg(43 %)
Iron5.27 mg(35 %)
Iodine0.75 μg(0 %)
Zinc1.23 mg(15 %)
Saturated fatty acids8.92 g
Cholesterol42.63 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 tablespoons
1
onion (diced)
1 clove
garlic (diced)
½
small White cabbage (shredded)
¼
Celeriac (diced)
4
carrots (diced)
6 cups
3
3 cups
Mushrooms (cep)
1 tablespoon
For the cream
3
cup
3 tablespoons
In addition
How healthy are the main ingredients?
oniongarlicCeleriaccarrotMushroomSour cream

Preparation steps

1.
Heat the oil and sweat the onion and garlic until translucent. Add the cabbage, carrot and celeriac and sweat all together.
2.
When the vegetables have softened slightly add the stock and the bay leaves and simmer over a medium heat for about 15 minutes. Season the soup with salt and pepper and add marjoram to taste.
3.
Clean and slice the ceps. Heat the butter in a frying pan and briefly toss the ceps. Add to the soup shortly before serving.
4.
Season the sour cream to taste with lemon juice, salt and pepper. Wash the sorrel, pat dry and cut into thin strips.
5.
Place on top of the sour cream and hand separately with the soup.