Beet and Kefir Soup with Hard-boiled Eggs
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(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h.
Ready in
Calories:
143
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 143 cal. | (7 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 17.9 μg | (30 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 146 μg | (49 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 850 mg | (21 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 113 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams young Beets (with greens)
- 600 milliliters Vegetable broth
- 2 Tbsps apple cider vinegar
- salt
- freshly ground peppers
- 200 milliliters Kefir
- 2 hard-boiled eggs
- ½ Cucumber
- 150 grams Radish
- 2 Tbsps scallions
Preparation steps
1.
Peel and dice beets. Set beet greens aside. In a pot, combine beets with vegetable broth and vinegar. Simmer over low heat, about 30 minutes. Transfer to a blender and puree mixture until smooth. Season with salt and pepper. Let cool slightly, then transfer to the refrigerator and let cool completely.
2.
Stir in kefir and (soup should taste slightly sour). Peel eggs and cut in half lengthwise. Rinse and trim cucumber, quarter lengthwise and cut into thin slices. Rinse and trim radishes, and thinly slice. Coarsely chop beet greens. Stir greens, chives, radishes, and cucumber into soup and divide among bowls. Serve garnished with hard-boiled eggs.
