Beef Soup with Beets and Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 428 cal. | (20 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 18.8 μg | (31 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18.1 mg | (151 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 129 μg | (43 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 9 μg | (300 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,495 mg | (37 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 10.2 mg | (128 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 249 mg | |||
| Cholesterol | 107 mg | |||
| Complete sugar | 15 g |
Ingredients
- 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
Preparation steps
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.
Remove the meat from the broth, trim the fat and tendons and thinly slice.
To finish the soup: Peel the potatoes, carrot and beets and cut into bite-sized pieces.
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.
Serve.
