Beetroot Kefir Soup
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 50 min.
Ready in
Calories:
123
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 123 cal. | (6 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 16.6 μg | (28 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 137 μg | (46 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 836 mg | (21 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams young Beets (with leaves)
- 600 milliliters Vegetable broth
- 2 Tbsps apple cider vinegar
- salt
- freshly ground peppers
- 200 milliliters Kefir
- 1 hardboiled egg
- ½ Cucumber
- 150 grams Radish
- 3 Tbsps finely chopped Dill
Preparation steps
1.
Peel the beetroot and dice. Set the leaves aside. simmer the beetroot in the hot vegetable stock over low heat with the vinegar for about 30 minutes, then puree in blender and season with salt and pepper. Let cool completely in the refrigerator.
2.
Stir in the kefir to taste slightly sour. Peel the egg and quarter lengthwise. Trim the cucumber, rinse, quarter lengthwise and cut into thin slices or shave on a microplane. Trim the radishes, rinse and also cut into thin slices. Coarsely chop the beetroot leaves. Put with the radish, cucumber and 2 tablespoons dill into the soup mixture and season. To serve, garnish with the eggs and the remaining dill.
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