Barley Soup with Turkey Breast
Nutritional values
(Percentage of daily recommendation)
| Calorie | 340 cal. | (16 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 72.5 μg | (121 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 25.7 mg | (214 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 137 μg | (46 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 21.5 μg | (48 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 1,187 mg | (30 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 291 mg | |||
| Cholesterol | 66 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 600 grams turkey breasts
- 1 Tbsp vegetable oil
- 2 liters water
- 1 bay leaf
- 2 cloves
- 5 peppercorns
- 125 grams Pearl barley
- salt
- 2 onions
- 150 grams Celery root
- 200 grams carrots
- 300 grams Leeks
- ground peppers
- 2 Tbsps chopped parsley
Preparation steps
Cook the turkey in oil and add 1 liter of water. Add bay leaf, cloves and peppercorns. Bring to a boil, cover and simmer for about 30 minutes over medium heat.
In a separate pot, combine pearl barley with 1 liter of water and 1 teaspoon salt. Bring to a boil, cover and simmer about 30 minutes over medium heat. Drain cooked pearl barley and rinse with cold water.
Peel onions, celery root and carrots. Dice finely. Rinse leeks and cut into strips.
Remove the turkey from the pot and pour the remaining broth through a sieve. Bring broth to a boil again. pour in diced vegetables and cook for about 10 minutes, covered. Then add barley and leeks and cook for another 5-10 minutes, covered. Dice turkey and add to the pot.
Season the soup to taste with salt and pepper. Serve sprinkled with parsley if desired.
