Barley Soup with Duck
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
459
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 459 cal. | (22 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.7 g | (46 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 76.2 μg | (127 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 1,089 mg | (27 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 192 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 23 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
Preparation steps
1.
Peel and finely chop the onion. Heat the lard in a saucepan and sauté the onions until translucent.
2.
Add the barley and saute a few minutes. Add the broth and the bay leaf, cover and simmer about 40 minutes.
3.
Clean and rinse the soup greens, chop and add to the soup along with the prunes and cook, stirring occasionally until the vegetables are tender, about 20 minutes. Stir in the vinegar, season with salt and pepper. Slice the duck meat, add it to the soup and heat briefly. Remove the bay leaf.
Rinse the parsley, shake dry, chop and sprinkle over the soup.
