Beet Soup with Perch and Shrimp

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Beet Soup with Perch and Shrimp
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Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
Calories:
183
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories183 kcal(9 %)
Protein12.9 g(13 %)
Fat7.6 g(7 %)
Carbohydrates15 g(10 %)

Ingredients

for
4
Ingredients
300 grams
150 grams
starchy Potatoes
2
1
walnut-sized piece of fresh Ginger root
1
organic Orange
2 tablespoons
1 liter
1
4
raw Shrimp (shelled)
120 grams
1 pinch

Preparation steps

1.

Peel beets and cut into pieces. Peel potatoes, rinse and dice. Peel onions and dice. Peel ginger and chop.

2.

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.

3.

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.

4.

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.