Beet Soup with Cheese Balls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 559 cal. | (27 %) | ||
| Protein | 27.13 g | (28 %) | ||
| Fat | 19.01 g | (16 %) | ||
| Carbohydrates | 73.97 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
| Vitamin A | 185.08 mg | (23,135 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.43 mg | (12 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.76 mg | (40 %) | ||
| Vitamin B₆ | 0.41 mg | (29 %) | ||
| Folate | 182.66 μg | (61 %) | ||
| Pantothenic acid | 0.47 mg | (8 %) | ||
| Biotin | 1.46 μg | (3 %) | ||
| Vitamin B₁₂ | 0.47 μg | (16 %) | ||
| Vitamin C | 40.43 mg | (43 %) | ||
| Potassium | 1,440.82 mg | (36 %) | ||
| Calcium | 600.81 mg | (60 %) | ||
| Magnesium | 74.74 mg | (25 %) | ||
| Iron | 4.58 mg | (31 %) | ||
| Iodine | 15.7 μg | (8 %) | ||
| Zinc | 1.35 mg | (17 %) | ||
| Saturated fatty acids | 11.43 g | |||
| Cholesterol | 91.11 mg |
Ingredients
- For the cheese balls
- 600 grams starchy potatoes
- salt
- 1 egg
- 2 Tbsps milk
- 120 grams Pastry flour
- 50 grams grated Parmesan
- 1 tsp Baking powder
- freshly ground peppers
- Nutmeg
- 200 grams Mozzarella
- 1 handful Basil
- Pastry flour (for work surface)
- For the soup
- 1 onion
- 150 grams Celery root
- 500 grams Beets
- 1 Tbsp butter
- 1 bay leaf
- 800 milliliters Vegetable broth
- salt
- freshly ground peppers
- 1 Tbsp Wine vinegar
- Caraway (ground)
- allspice (ground)
- 1 tsp fennel seeds
Preparation steps
For the cheese balls: scrub potatoes and cook in salted water for about 25 minutes or until tender. Drain, peel and press through the ricer into a bowl. Let evaporate briefly, add egg, milk, flour, baking powder and Parmesan to potatoes. Knead quickly to a smooth dough, add more flour as needed. Season with salt, pepper and nutmeg. Cut mozzarella into cubes and tear basil leaves into smaller pieces. Shape dough on a floured surface into a roll, cut into slices and flatten slightly, fill each with some mozzarella and basil. Shape into balls and cover with a cloth, let rest.
For the soup: peel onion, celery and beets, dice. Heat butter in a saucepan and saute vegetables briefly, add bay leaf and broth. Season with salt, pepper, vinegar, cumin powder and allspice. Simmer, covered, for about 20 minutes or until vegetables are soft.
Cook dumplings in boiling salted water for about 12 minutes.
Toast fennel seeds in a dry pan and let cool.
Remove bay leaf from the soup and puree soup finely. Simmer down or add more broth to reach desired consistency. Pour soup into bowls and top with cheese balls. Sprinkle with fennel seeds and chives and serve.
