Beef and Vegetable Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 305 cal. | (15 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 97.6 μg | (163 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.4 mg | (87 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,049 mg | (26 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 152 mg | |||
| Cholesterol | 80 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 400 grams Beef (such as, chest)
- 1 onion
- 150 grams Celery root
- 1 bay leaf
- 1 waxy potato (150 grams)
- ¼ head Green cabbage (300 grams)
- 1 large Beet (250 grams)
- 1 carrot
- 1 Tbsp clarified butter
- 1 Tbsp Tomato paste
- 1 Tbsp Wine vinegar
- salt
- freshly ground peppers
- 60 grams Whipped cream
- Dill (for garnish)
Preparation steps
Rinse the meat and place in a pot with about 2 liters of water (approximately 8 cups). Bring to a boil and then simmer for about 2 hours until the meat is tender and soft. Skim the foam that forms on the top and, if necessary, add extra water.
Peel the onion and cut in half. Peel and coarsely dice the celery and add both to the soup along with the bay leaf after about 1 hour of cooking.
Remove the cooked meat, vegetables and bay leaf from the broth with a slotted spoon. Allow the meat to cool. Degrease the broth and if necessary reduce down by simmering.
Peel the potato and cut into cubes. Trim the cabbage, cut out the stalk and cut the leaves into strips. Cook both in the broth for about 15 minutes.
Peel and dice the beetroot and carrot. Sauté together in some butter, stirring occasionally, for 2-3 minutes. Mix in the tomato paste and add the vinegar. Cover and cook for 10-15 minutes until tender. If necessary, pour in a little broth.
Cut the cooled meat into cubes and add to the soup. Mix in the remaining vegetables and cook for a few minutes.
Season with salt and pepper and serve garnished with sour cream and dill.
