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Baltic Cabbage Broth

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Baltic Cabbage Broth
342
calories
Calories
0
Print
easy
Difficulty
1 hr
Preparation
Nutritions
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(33 %)
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(18 %)
Saturated fatty acids8.92 g
Cholesterol42.63 mg
Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
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
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Preparation

Preparation steps

Step 1/5
Heat the oil and sweat the onion and garlic until translucent. Add the cabbage, carrot and celeriac and sweat all together.
Step 2/5
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.
Step 3/5
Clean and slice the ceps. Heat the butter in a frying pan and briefly toss the ceps. Add to the soup shortly before serving.
Step 4/5
Season the sour cream to taste with lemon juice, salt and pepper. Wash the sorrel, pat dry and cut into thin strips.
Step 5/5
Place on top of the sour cream and hand separately with the soup.

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