Beet Soup with Sour Cream
(1 vote)
(1 vote)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
163
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 163 cal. | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin K | 6.4 μg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 1.6 μg | (4 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 679 mg | (17 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Beets
- 200 grams starchy potatoes
- 1 onion
- 1 Tbsp butter
- 2 bay leaves
- 600 milliliters Vegetable broth
- ½ tsp ground ginger
- salt
- freshly ground peppers
- ground cumin
- 2 Tbsps Red wine vinegar
- 100 grams Sour cream
- 2 tsps scallions
Preparation steps
1.
Peel the beets and potatoes and dice. Peel the onion, chop finely and sweat in butter until translucent. Add the bay leaves and potato and beet cubes, allow to sauté briefly, then pour in the broth and stir in the ginger. Bring the soup to boil, cover and simmer about 30 minutes over medium heat.
2.
Remove the bay leaves and puree the soup. Add all but 4 teaspoons of the sour cream to soup and stir. Season with salt, pepper, cumin and vinegar. Distribute in bowls, top with 1 teaspoon sour cream, slightly stir and serve garnished with chives.
