Beef Vegetable Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 228 cal. | (11 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 99.2 μg | (165 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.8 mg | (115 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 207 μg | (69 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 1,445 mg | (36 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 255 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 700 grams Beef bone
- 1 bay leaf
- 3 peppercorns
- salt
- 500 grams Beef fillet (ready to cook)
- 150 grams carrots
- 150 grams Kohlrabi
- 150 grams Celery root
- 1 stalk Leeks
- 2 Tbsps freshly chopped parsley
Preparation steps
Rinse soup vegetables, trim as needed and coarsely chop. Rinse bone. Place bone in a large pot, add prepared vegetables and spices and fill with enough water so everything is covered. Season strongly with salt and bring to a boil. Skim off resulting foam and simmer over medium heat for 1 1/2-2 hours.
Meanwhile rinse beef, pat dry and trim. Peel carrots, kohlrabi and celery, trim and cut into bite-size cubes. Cut leek in half lengthwise, rinse, trim and cut into thin rings.
Strain beef broth through a sieve and place 1.2 liters (approximately 40 ounces) into a new pot for cooking. Add beef to the pot and cook over low heat until done. Remove beef from the broth, let rest briefly and cut into thin strips. Add vegetables to the pot and simmer for about 10 minutes. Add beef to the pot and season to taste. Serve in deep plates garnished with parsley.
