Barley-Cabbage Soup with Beef

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Barley-Cabbage Soup with Beef
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Calories:
484
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie484 cal.(23 %)
Protein32 g(33 %)
Fat15 g(13 %)
Carbohydrates54 g(36 %)
Sugar added0 g(0 %)
Roughage7.2 g(24 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E4.3 mg(36 %)
Vitamin K190.7 μg(318 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin13.2 mg(110 %)
Vitamin B₆0.6 mg(43 %)
Folate60 μg(20 %)
Pantothenic acid1 mg(17 %)
Biotin9.9 μg(22 %)
Vitamin B₁₂4.9 μg(163 %)
Vitamin C75 mg(79 %)
Potassium931 mg(23 %)
Calcium98 mg(10 %)
Magnesium88 mg(29 %)
Iron4.7 mg(31 %)
Iodine6 μg(3 %)
Zinc5.6 mg(70 %)
Saturated fatty acids3.8 g
Uric acid210 mg
Cholesterol49 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
250 grams Pearl barley
salt
1 l Vegetable broth
1 bay leaf
500 grams Green cabbage
400 grams Steak (such as loin)
2 Tbsps soy sauce
½ tsp peppercorns
½ tsp Coriander
1 Tbsp cornstarch
3 Tbsps Canola oil
1 red chili pepper
1 handful parsley
How healthy are the main ingredients?
soy sauceparsleysalt

Preparation steps

1.

Let the barley boil in salted water for 30 minutes. Then strain and drain well in a colander.

2.

Boil the broth with the bay leaf in a pot. Trim the cabbage, rinse and cut into bite-size pieces. Add with the barley into the broth and finish cooking for about 8 minutes.

3.

Meanwhile rinse the meat, pat dry and cut into bite-size pieces. Drizzle with soy sauce. Crush the pepper and coriander in a mortar, combine with the starch and stir into the meat. Cook in a hot pan in oil while stirring until golden brown, 1-2 minutes.

4.

Trim the chile pepper, rinse and cut into rings. Rinse the parsley, shake dry, pluck off the leaves and chop coarsely.

5.

Season the soup, ladle into a deep dish and add the meat. Serve garnished with chile and parsley.

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