Beef Soup with Beets and Potatoes

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Beef Soup with Beets and Potatoes
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Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 40 min.
Ready in
Calories:
428
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie428 cal.(20 %)
Protein41 g(42 %)
Fat19 g(16 %)
Carbohydrates23 g(15 %)
Sugar added0 g(0 %)
Roughage5.9 g(20 %)
Vitamin A0.9 mg(113 %)
Vitamin D0 μg(0 %)
Vitamin E2.8 mg(23 %)
Vitamin K18.8 μg(31 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin18.1 mg(151 %)
Vitamin B₆0.6 mg(43 %)
Folate129 μg(43 %)
Pantothenic acid1.7 mg(28 %)
Biotin9.1 μg(20 %)
Vitamin B₁₂9 μg(300 %)
Vitamin C26 mg(27 %)
Potassium1,495 mg(37 %)
Calcium60 mg(6 %)
Magnesium83 mg(28 %)
Iron6 mg(40 %)
Iodine5 μg(3 %)
Zinc10.2 mg(128 %)
Saturated fatty acids7.3 g
Uric acid249 mg
Cholesterol107 mg
Complete sugar15 g

Ingredients

for
4
For the broth
1 onion
1 carrot
1 stalk Celery
1 kilogram Beef bone
750 grams Beef (such as shoulder)
1 tsp salt
1 tsp peppercorns
1 tsp Juniper berries
1 bay leaf
For the soup
200 grams waxy potatoes
1 carrot
500 grams Beets
1 onion
1 Tbsp vegetable oil
1 bay leaf
freshly ground peppers
2 Tbsps Vinegar
How healthy are the main ingredients?
BeefpotatoCeleryonioncarrotsalt

Preparation steps

1.

For the broth: Peel the onion and cut in half. Peel the carrot and slice. Rinse the celery, trim and chop. Rinse the soup bones under cold water and then bring to a boil with the soup meat, onion, carrot, celery, salt, peppercorns, juniper, bay leaves and 1.5 liters (approximately 6 cups) water. Simmer for around 1 hour 30 minutes over low heat.

2.

Remove the meat from the broth, trim the fat and tendons and thinly slice. 

3.

To finish the soup: Peel the potatoes, carrot and beets and cut into bite-sized pieces.

4.

Peel the onion, chop finely and sweat in 2 tablespoons oil in a large saucepan until translucent. Add the vegetables and sauté briefly. Add the strained broth and bay leaf and simmer for 20-25 minutes over medium heat. Add the vinegar and season with salt and pepper. Place the meat in warm soup bowls and ladle the soup over top. 

5.

Serve.