Beef and Vegetable Broth

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Beef and Vegetable Broth
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h.
Ready in
Calories:
327
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie327 kcal(16 %)
Protein27.51 g(28 %)
Fat9.21 g(8 %)
Carbohydrates35.87 g(24 %)
Sugar added0 g(0 %)
Roughage9.45 g(32 %)
Vitamin A1,126.98 mg(140,873 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.65 mg(5 %)
Vitamin B₁0.26 mg(26 %)
Vitamin B₂0.18 mg(16 %)
Niacin11 mg(92 %)
Vitamin B₆0.81 mg(58 %)
Folate90.8 μg(30 %)
Pantothenic acid0.86 mg(14 %)
Biotin3.06 μg(7 %)
Vitamin B₁₂1.17 μg(39 %)
Vitamin C36.65 mg(39 %)
Potassium733.55 mg(18 %)
Calcium117.87 mg(12 %)
Magnesium54.64 mg(18 %)
Iron3.57 mg(24 %)
Iodine0.75 μg(0 %)
Zinc4.14 mg(52 %)
Saturated fatty acids3.5 g
Cholesterol67.47 mg

Ingredients

for
4
Ingredients
14 ounces Beef (stewing meat)
1 bay leaf
3 allspice
3 carrots
¼ Celeriac (bulb)
3 ½ ounces Tender wheat
1 onion
5 Savoy cabbage
beef Bouillon (granules)
peppers
1 pinch cayenne pepper
How healthy are the main ingredients?
BeefcarrotCeleriaconionSavoy cabbagecayenne pepper

Preparation steps

1.
Rinse the meat. Put into a pan with approximately 1 1/2 litres water and bring to the boil. Add the bay leaf and allspice berries and simmer for 1 1/2 hours. Peel and wash the celeriac and carrots and cut into bite-sized pieces. Peel, halve and finely dice the onion. Wash and shred the savoy cabbage leaves. Cook the Tender Wheat in salted water according to the package instructions (about 30 minutes, but varies depending on manufacturer).
2.
30 minutes before the end of cooking time, remove the bay leaf and allspice berries and add the vegetables to the soup. At the end of cooking time, take the meat out of the soup, cut into small pieces and return to the soup with the wheat. Season with salt and pepper and add cayenne pepper and stock granules to taste. Serve the soup in warmed soup bowls.