Beef Soup
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 3 h. 10 min.
Ready in
Calories:
405
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 405 cal. | (19 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 70 μg | (117 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.3 mg | (169 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 147 μg | (49 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 9.6 μg | (320 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 1,518 mg | (38 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 10.8 mg | (135 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 301 mg | |||
| Cholesterol | 114 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 bunch Soup vegetables
- 1 onion
- 1 garlic clove
- 800 grams Beef (such as Shoulder)
- 2 bay leaves
- ½ tsp peppercorns
- 3 cloves
- salt
- freshly ground peppers
- 150 grams carrots
- 150 grams Kohlrabi
- 150 grams potatoes
- ½ stalk Leeks
- 2 Tbsps freshly chopped parsley
Preparation steps
1.
Rinse and coarsely chop the soup vegetables. Peel and dice the onion and garlic. Pour the meat, onion, garlic and soup vegetables into a pot with about 1.2 liters (approximately 5 cups) of water. Bring to a boil. Skim off the resulting foam. Add the bay leaf, peppercorns and cloves. Simmer for 1.5-2 hours.
2.
Remove the meat and pour the broth through a fine sieve into a pot. Season with salt and pepper.
3.
Rinse. peel and cut the carrots, kohlrabi and potatoes into small pieces. Rinse and cut the leek into thin rings. Put the vegetables in the broth and simmer for 15-20 minutes.
4.
Cut the meat into small pieces and add to the broth. Let simmer for about 5 minutes. Stir in the parsley and serve.
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