Beet Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 514 cal. | (24 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.7 g | (29 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 15.4 μg | (26 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 356 μg | (119 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,139 mg | (28 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 140 mg | |||
| Cholesterol | 34 mg | |||
| Complete sugar | 19 g |
Ingredients
- For the grissini
- ½ cube Yeast
- 200 grams Pastry flour
- 1 pinch sugar
- 50 grams Semolina
- 1 pinch salt
- 2 Tbsps olive oil
- Pastry flour (for working the dough)
- For the soup
- 600 grams Beets
- 1 carrot (approximately 70 grams or 2 1/2 oz)
- 150 grams starchy potatoes
- 1 onion
- 1 pc fresh ginger (about 2 cm or 1 inch)
- 2 Tbsps butter
- 800 milliliters Vegetable broth
- salt
- freshly ground peppers
- 4 Tbsps Crème fraiche
- 2 Tbsps aged balsamic vinegar
Preparation steps
For the grissini, dissolve the yeast in 100 ml (approximately 1/2 cup) lukewarm water. Mix the wheat flour with the sugar, semolina, and salt in a bowl. Make a well in the center and pour in the dissolved yeast and oil. Process into a smooth dough with the dough hook of a hand mixer, cover and rest about 45 minutes in a warm place. Preheat the oven to 175°C (approximately 350°F).
Turn the dough out onto a floured surface and divide into 20 portions. On a floured surface, roll into long thin rods, allowing them to rotate into a spiral by themselves. Lay the breadsticks next to each other with some distance between baking sheet lined with parchment paper. Rest dough about 10 minutes, then bake for about 20-25 minutes in the preheated oven until crisp. If needed, cover with aluminum foil so that they do not become too dark. Remove the breadsticks from the oven and let cool.
Meanwhile, peel the beetroot, carrot, and potatoes, rinse, and cut into small cubes. Peel the onion and ginger, and finely chop. Sauté in a pan with melted butter. Add the beetroot, carrot and potato cubes sauté briefly. Pour in the broth, lower heat to medium and simmer for 25-30 minutes. Mash all together with a potato masher. Season with salt and pepper. Mix in the créme frâiche.
Serve the soup in deep bowls drizzled with balsamic vinegar.
