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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
Fat19.89 g
Saturated Fat Acids8.92 g
Protein11.74 g
Roughage9.86 g
Sugar added0 g
Calorie342
1 serving contains
Calories342
Protein/g11.74
Fat/g19.89
Saturated fatty acids/g8.92
Carbohydrates/g32.94
Added sugar/g0
Roughage/g9.86
Cholesterol/mg42.63
Vitamin A/mg1,877.2
Vitamin D/μg0.07
Vitamin E/mg0.3
Vitamin B₁/mg0.2
Vitamin B₂/mg0.5
Niacin/mg4.35
Vitamin B₆/mg0.4
Folate/μg86.12
Pantothenic acid/mg1.35
Biotin/μg3.58
Vitamin B₁₂/μg0.07
Vitamin C/mg104.89
Potassium/mg994.84
Calcium/mg242.06
Magnesium/mg128.19
Iron/mg5.27
Iodine/μg0.75
Zinc/mg1.23

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 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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