Beet Cabbage Soup
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
252
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 252 cal. | (12 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 30.4 μg | (51 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 137 μg | (46 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 1 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,013 mg | (25 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 500 grams Beets
- 250 grams starchy potatoes
- 1 onion
- 2 Tbsps vegetable oil
- 2 Star anise
- 2 bay leaves
- 1 l Instant vegetable broth
- Salt and freshly ground pepper
- 250 grams Sauerkraut
- 5 Tbsps Crème fraiche
- 2-3 teaspoon Maple syrup
- 1 Tbsp chopped parsley
Preparation steps
1.
Peel beets and potatoes, rinse and dice. Peel onion and dice. Heat oil in a large pot, saute onion until translucent. Add beets, potatoes, star anise and bay leaves and saute briefly. Add broth and cook covered for 30-40 minutes.
2.
Remove star anise and bay leaves. Puree with an immersion blender and season with salt and pepper. Drain sauerkraut and chop. Add sauerkraut to the pot, mix and cook for 10-15 minutes.
3.
Add creme fraiche to the pot and season with salt, pepper and maple syrup. Serve garnished with parsley.
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