Beef Soup with Tomatoes and Cucumbers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 236 cal. | (11 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 74 μg | (123 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 167 μg | (56 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 14.9 μg | (33 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,251 mg | (31 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 169 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 300 grams Beef (ready to cook, from the brisket)
- 200 grams Beef bone
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 1 bay leaf
- 3 peppercorns
- salt
- 6 Tomatoes
- 500 grams Braised Cucumbers
- 100 grams black, pitted Olives
- 200 grams green Beans
- freshly ground peppers
- Dill (for garnish)
Preparation steps
For the broth, rinse the beef and the soup bones, drain and add with the chopped soup vegetables, spices and 1 teaspoon salt to a pot. Fill with 1.5 liters (approximately 6 1/2 cups) of water. Bring to a boil and simmer over low heat for about 1 1/2 hours. Skim the resulting foam.
In the meantime, blanch the tomatoes, rinse in cold water, peel and cut into wedges. Peel cucumber, cut in half lengthwise, remove seeds and cut into 1 cm (approximately 1/2-inch) thick slices. Drain the olives. Rinse beans, trim and cut into small pieces.
Remove beef from the broth, set aside and pour the broth through a sieve lined with cheesecloth. Put broth in a pot, return to the boil, add the vegetables, season with salt and pepper and simmer over medium heat for 10-15 minutes.
Cut the meat into small cubes and add to the soup. Season again, distribute soup among bowls and serve garnished with dill. Serve with toasted baguette, if desired.
