Beet Cabbage Soup

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Beet Cabbage Soup
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
230
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories230 kcal(11 %)
Protein4 g(4 %)
Fat13.4 g(12 %)
Carbohydrates22 g(15 %)

Ingredients

for
4
Ingredients
500 grams
250 grams
starchy Potatoes
1
2 tablespoons
2
2
1 liter
250 grams
5 tablespoons
2-3 teaspoon Maple syrup
1 tablespoon
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.