Baltic Cabbage Broth
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
342
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 342 kcal | (16 %) | ||
| Protein | 11.74 g | (12 %) | ||
| Fat | 19.89 g | (17 %) | ||
| Carbohydrates | 32.94 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.86 g | (33 %) |
more nutritional values
| Vitamin A | 1,877.2 mg | (234,650 %) | ||
| Vitamin D | 0.07 μg | (0 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.35 mg | (36 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 86.12 μg | (29 %) | ||
| Pantothenic acid | 1.35 mg | (23 %) | ||
| Biotin | 3.58 μg | (8 %) | ||
| Vitamin B₁₂ | 0.07 μg | (2 %) | ||
| Vitamin C | 104.89 mg | (110 %) | ||
| Potassium | 994.84 mg | (25 %) | ||
| Calcium | 242.06 mg | (24 %) | ||
| Magnesium | 128.19 mg | (43 %) | ||
| Iron | 5.27 mg | (35 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 1.23 mg | (15 %) | ||
| Saturated fatty acids | 8.92 g | |||
| Cholesterol | 42.63 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 tablespoons Oil
- 1 onion (diced)
- 1 clove garlic (diced)
- ½ small White cabbage (shredded)
- ¼ Celeriac (diced)
- 4 carrots (diced)
- 6 cups Meat stock
- 3 bay leaves
- 3 cups Mushrooms (cep)
- 1 tablespoon butter
- For the cream
- 3 Sorrel leaf
- ⅞ cup Sour cream
- 3 tablespoons lemon juice
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.
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