Beet Soup with Perch and Shrimp
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 183 kcal | (9 %) | ||
| Protein | 12.9 g | (13 %) | ||
| Fat | 7.6 g | (7 %) | ||
| Carbohydrates | 15 g | (10 %) |
Ingredients
- Ingredients
- 300 grams Beets
- 150 grams starchy potatoes
- 2 onions
- 1 walnut-sized piece of fresh ginger
- 1 organic Orange
- 2 Tbsps vegetable oil
- 1 l Vegetable broth
- 1 scallion
- 4 raw shrimp (shelled)
- 120 grams Perch fillet
- Salt and freshly ground pepper
- 1 pinch sugar
Preparation steps
Peel beets and cut into pieces. Peel potatoes, rinse and dice. Peel onions and dice. Peel ginger and chop.
Heat 1 tablespoon oil in a large pot. Add onions, ginger, beets, potatoes and ginger and sauté briefly. Rinse the orange and finely grate half of the zest. Peel remaining orange peel in thin strips. Add to the vegetables. Pour in broth. Cover and cook 30 minutes.
Trim scallion, rinse and cut lengthwise into thin strips. Place scallion in a bowl of ice water (cold water and ice cubes). Rinse shrimp and pat dry. Cut perch fillet into serving pieces. Heat remaining oil in a skillet. Add shrimp and perch fillet and fry for 2-3 minutes. Season with salt and pepper.
Squeeze juice from orange. Add orange juice to the soup and puree until smooth. Season with salt, pepper and sugar. Transfer soup to bowls and top with the shrimp and the perch. Serve garnished with scallion and orange zest.
