Beef Sauerkraut Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 475 cal. | (23 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.1 g | (47 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 107.2 μg | (179 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13.5 mg | (113 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 252 μg | (84 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 17.3 μg | (38 %) | ||
| Vitamin B₁₂ | 4.8 μg | (160 %) | ||
| Vitamin C | 81 mg | (85 %) | ||
| Potassium | 2,292 mg | (57 %) | ||
| Calcium | 267 mg | (27 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 7.2 mg | (90 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 281 mg | |||
| Cholesterol | 91 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 1 bunch Soup vegetables (Carrots, celery, kohlrabi, leek)
- 400 grams Beef (Boiled meat)
- salt
- freshly ground peppers
- 2 Tbsps butter
- 350 grams Veal bone
- 2 bay leaves
- 2 cloves
- 3 carrots
- 3 Parsnips
- 1 stalk Leeks
- 3 yellow onion
- 500 grams Sauerkraut
- 2 Tbsps Pastry flour
- 2 Tbsps Tomato paste
- 4 Tbsps Crème fraiche
Preparation steps
Rinse the soup vegetables and coarsely chop. Season the beef with salt and pepper and fry in 1 tablespoon butter. Rinse the bones and place in a pot with 1.5 (approximately 1 1/2 liters quarts) of cold water. Bring to a boil, skim, then add soup vegetables, bay leaves, cloves and beef. Simmer about 1 1/2 hours. Remove the beef and pass the broth through a fine sieve.
Peel or rinse carrots, parsnips, leek and onions and dice finely. Sauté the vegetables in the remaining butter. Add sauerkraut, sprinkle with flour and fry for 2-3 minutes while stirring. Add the tomato paste and cook until browned. Pour in broth and simmer, covered, about 40 minutes.
Cut the beef into small cubes. Season the cabbage soup with salt and pepper and place in preheated soup bowls. Arrange the meat cubes on top and serve garnished with a spoonful of creme fraiche.
