Barley-Cabbage Soup with Beef
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 484 cal. | (23 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 190.7 μg | (318 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.2 mg | (110 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 931 mg | (23 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 210 mg | |||
| Cholesterol | 49 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- 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
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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