Beef and Beet Soup
Healthy, because
Even smarter
Nutritional values
The beef packs this borscht with powerful protein as well as B vitamins and iron.
To make the rather lengthy preparation of borscht worthwhile, we recommend that you prepare twice the amount and freeze part of the soup. This way you can enjoy the dish again at a later date.
(Percentage of daily recommendation)
| Calorie | 461 cal. | (22 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.8 g | (29 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 90.1 μg | (150 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.4 mg | (153 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 178 μg | (59 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 8.8 μg | (293 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 1,838 mg | (46 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 10.2 mg | (128 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 265 mg | |||
| Cholesterol | 116 mg | |||
| Complete sugar | 19 g |
Ingredients
- For the broth
- 1 onion
- 6 ozs Celery root
- 36 ozs Beef bone
- 26 ozs Beef
- 1 tsp peppercorns
- 1 tsp Juniper berries
- 1 bay leaf
- The add-ins
- 7 ozs waxy potatoes
- 2 carrots
- 18 ozs Beets
- 6 ozs Green cabbage
- salt
- freshly ground peppers
- 1 Tbsp butter
- 2 Tbsps Tomato paste
- 2 Tbsps Wine vinegar
- 1 pinch sugar
- 2 Tbsps Whipped cream
- parsley (for garnish)
Preparation steps
Peel onion and cut in half. Rinse and chop celery. Rinse soup bones and meat. Boil onion, celery, bones, meat, peppercorns, juniper and bay leaf in approximately 6 cups of water. Simmer for about 2 hours over low heat.
Peel potatoes, carrots and beets and cut into bite-sized pieces. Rinse and slice cabbage.
Remove the meat from broth and set aside. Pour broth through a sieve lined with cheesecloth and discard solids. Put 4 cups of broth back into the pot, season with salt and pepper, bring to a boil, add potatoes and simmer for 15 minutes.
Heat butter in a pan and sweat carrots and beets. Mix in tomato paste and deglaze with remaining broth. Add vinegar, sugar, salt and pepper and let it simmer on low heat for about 10 minutes. Add to first pot of broth and cook together for about 30 minutes.
Cut the cooled meat into thin strips. Add to hot soup near the end of cooking time.
Garnish soup with sour cream and parsley. Serve immediately.
