Beet Cabbage Soup

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Beet Cabbage Soup
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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)
Calorie252 cal.(12 %)
Protein5 g(5 %)
Fat12 g(10 %)
Carbohydrates29 g(19 %)
Sugar added5 g(20 %)
Roughage5.5 g(18 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E3.5 mg(29 %)
Vitamin K30.4 μg(51 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.3 mg(19 %)
Vitamin B₆0.3 mg(21 %)
Folate137 μg(46 %)
Pantothenic acid0.6 mg(10 %)
Biotin1 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C40 mg(42 %)
Potassium1,013 mg(25 %)
Calcium101 mg(10 %)
Magnesium53 mg(18 %)
Iron2.3 mg(15 %)
Iodine7 μg(4 %)
Zinc1.3 mg(16 %)
Saturated fatty acids5.3 g
Uric acid51 mg
Cholesterol22 mg
Complete sugar18 g

Ingredients

for
4
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
How healthy are the main ingredients?
potatoSauerkrautparsleyonionMaple syrup

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.