Beet Soup with Radishes
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
172
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 172 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 22.5 μg | (38 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 136 μg | (45 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 895 mg | (22 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams new, red Beets (with leaves)
- 600 milliliters Vegetable broth
- lemon juice
- salt
- freshly ground peppers
- 200 milliliters Sour cream
- 1 Cucumber
- 150 grams Radish
- 2 sprigs Dill
Preparation steps
1.
Peel and dice beets, set leaves aside. Heat broth and cook beet cubes for about 30 mintues. Puree in a blender and season with lemon juice, salt and pepper. If necessary, add more broth. Remove from heat and cool slightly, refrigerate for about 30 minutes.
2.
Add sour cream, mix well and season to taste. Rinse cucumber and quarter lengthwise, cut into small cubes. Rinse and trum radishes, dice finely. Rinse parsley and beet leaves, chop coarsely. Combine with diced vegetables.
3.
Pour soup in bowls and top with diced vegetables. Garnish iwth dill and serve.
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