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
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
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.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
