Beef Soup with Tomatoes and Cucumbers

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Beef Soup with Tomatoes and Cucumbers
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Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 25 min.
Ready in
Calories:
236
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie236 cal.(11 %)
Protein20 g(20 %)
Fat11 g(9 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage7.9 g(26 %)
Vitamin A0.9 mg(113 %)
Vitamin D0 μg(0 %)
Vitamin E3 mg(25 %)
Vitamin K74 μg(123 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin9.4 mg(78 %)
Vitamin B₆0.7 mg(50 %)
Folate167 μg(56 %)
Pantothenic acid1.8 mg(30 %)
Biotin14.9 μg(33 %)
Vitamin B₁₂3.6 μg(120 %)
Vitamin C57 mg(60 %)
Potassium1,251 mg(31 %)
Calcium150 mg(15 %)
Magnesium75 mg(25 %)
Iron3.9 mg(26 %)
Iodine13 μg(7 %)
Zinc4.6 mg(58 %)
Saturated fatty acids3.5 g
Uric acid169 mg
Cholesterol43 mg
Complete sugar11 g

Ingredients

for
4
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)
How healthy are the main ingredients?
BeefOlivesaltTomatoDill

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.