Beef Carpaccio and Poached Egg Soup
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
379
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 379 cal. | (18 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 12.7 mg | (106 %) | ||
| Vitamin K | 21.9 μg | (37 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 22.3 μg | (50 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 462 mg | (12 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 243 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Beef fillet
- 1 ¼ liters Beef stock (prepared or homemade)
- 4 eggs
- Vinegar
- 4 button Mushroom
- freshly gound peppers
- Chives
Preparation steps
1.
Freeze beef and cut into thin slices. Arrange slices on 4 plates.
2.
Heat beef stock in a pot and reduce by a fourth. Poach the eggs in vinegar water, then place 1 egg on each slice of beef. Rinse and thinly slice mushrooms, place on top of eggs. Pour hot broth over beef, eggs and mushrooms and sprinkle with freshly ground pepper. Rinse chives, shake dry and slice. Garnish with chives and serve immediately.
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