Beet Soup with Hardboiled Eggs
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
662
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 662 cal. | (32 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 119 g | (79 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 34.4 g | (115 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 71.8 μg | (120 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 1,148 μg | (383 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 142 mg | (149 %) | ||
| Potassium | 5,687 mg | (142 %) | ||
| Calcium | 271 mg | (27 %) | ||
| Magnesium | 285 mg | (95 %) | ||
| Iron | 13 mg | (87 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 269 mg | |||
| Cholesterol | 117 mg | |||
| Complete sugar | 115 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the soup
- 5400 grams Beets
- 100 grams starchy potatoes
- 1 onion
- 1 Tbsp butter
- 800 milliliters Vegetable broth
- 1 tsp dried marjoram
- 1 bay leaf
- 2 Tbsps Red wine vinegar
- salt
- freshly ground peppers
Preparation steps
1.
For the soup: Peel and dice onion, potatoes and beets.
2.
Sauté onion in hot butter until soft. Add, bay leaf, potatoes and beet cubes and sauté briefly. Pour in broth and stir in the marjoram. Bring to a boil, reduce heat and simmer the soup 25-30 minutes.
3.
Remove the bay leaf, puree the soup and season with salt, pepper and vinegar to taste.
4.
To serve: Peel eggs and cut in half lengthwise.
5.
Distribute soup in bowls and sprinkle with diced cucumber and chives. Garnish with hardboiled eggs and serve.
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