Beet Soup with Smoked Trout
Nutritional values
(Percentage of daily recommendation)
| Calorie | 333 cal. | (16 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 18.2 μg | (91 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 132.9 μg | (222 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11 mg | (92 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 178 μg | (59 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 5.5 μg | (183 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,653 mg | (41 %) | ||
| Calcium | 157 mg | (16 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 415 mg | |||
| Cholesterol | 106 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 1 yellow onion
- 2 garlic cloves
- 500 grams Beets
- 250 grams Green cabbage
- ¼ Celery root
- 2 carrots
- 30 grams butter
- 600 milliliters Vegetable broth
- 400 milliliters fish stock
- 400 grams smoked trout
- salt
- freshly ground peppers
- 3 Tbsps White vinegar
- 1 pinch sugar (to taste)
- 2 Tbsps Sour cream
- 2 Tbsps freshly chopped parsley
Preparation steps
Peel the onion and garlic and chop finely. Peel the beets (wear disposable gloves) and cut into sticks. Rinse the cabbage, separate the leaves and remove the thick stalks. Cut the cabbage into small pieces. Peel the celery root and the carrots and grate coarsely. In a saucepan, heat the butter and sauté the onion and garlic until translucent, 1-2 minutes.
Add the remaining vegetables (except the cabbage) and sauté 2-3 minutes. Add the broth, the stock and the cabbage and simmer over medium heat for 20-25 minutes. Pick the trout off the bones and tear into rough pieces. Stir in the vinegar and season the soup with salt, pepper and sugar and ladle into heated soup bowls. Place the trout pieces into the soup and serve garnished with a dollop of sour cream and chopped parsley.
