Beet Soup with Creme Fraiche
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
409
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 409 cal. | (19 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 82.2 μg | (137 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 971 mg | (24 %) | ||
| Calcium | 172 mg | (17 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 17.4 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 74 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ½ liters Beef broth
- 500 grams Red Beets
- 1 Tbsp lemon juice
- 100 grams onions
- 1 carrot
- 1 stalk Celery
- 200 grams Green cabbage
- 2 garlic cloves
- 2 Tbsps vegetable oil
- salt
- peppers
- 1 Tbsp chopped Dill
- 350 grams Whipped cream
- Dill (for garnish)
Preparation steps
1.
Peel beets. With an electric juicer, juice 2/3 of beets, mix with lemon juice and set aside.
2.
Cut remaining beets into thin strips.
3.
Peel, halve and slice onions. Peel and trim carrot. Rinse and trim celery and cabbage and cut all of the vegetables into strips. Peel and finely chop garlic.
4.
In a saucepan, cook onions in oil until softened. Add remaining vegetables and sauté. Add broth and season generously with salt and pepper. Cover and simmer about 15 minutes.
5.
When vegetables are cooked, add raw beet juice. Do not let boil again. Season to taste.
6.
Mix creme fraiche with chopped dill. Divide soup into bowls and serve topped with creme fraiche.
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