Beef and Beet Soup
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
515
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 515 cal. | (25 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 21.7 μg | (36 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 3.8 μg | (127 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 669 mg | (17 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 23.5 g | |||
| Uric acid | 104 mg | |||
| Cholesterol | 131 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 300 grams lean Beef
- 250 grams Beef bone
- salt
- 300 grams Sauerkraut
- 3 Tbsps clarified butter
- 2 onions (thinly sliced)
- 1 bay leaf
- freshly ground peppers
- 1 garlic clove (peeled and crushed)
- ½ tsp Caraway (ground)
- 1 tsp dried thyme
- 100 grams Beets (pureed with 6 tablespoons beetroot juice in a blender)
- 2 tsps sugar
- 2 Tbsps butter
- 3 Tbsps Pastry flour
- 200 grams acid Whipped cream
- 2 tsps Dill (chopped)
Preparation steps
1.
Boil beef and soup bones in a large pot of salted water. simmer for 1 hour, then remove from heat, discard bones and thinly slice beef.
2.
Melt butter in a Dutch oven. Add sauerkraut, onion, bay leaf, pepper, cumin, sugar and thyme. Add 2 cups of water, cover and simmer for about 20 minutes.
3.
Heat butter in a frying pan. Add flour and brown slightly, stirring constantly. Deglaze with a bit of beef broth, then whisk over low heat for 10 minutes.
4.
Deglaze sauerkraut with remaining beef broth. Whisk flour mixture into Dutch oven. Puree garlic. Stir garlic and beets into Dutch oven. Simmer for 10 minutes, then add beef and season with salt.
5.
Combine sour cream and dill.
6.
Ladle soup into bowls and serve with a dollop of sour cream.
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