Beetroot Soup

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Beetroot Soup
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Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 3 h. 10 min.
Ready in
Calories:
372
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie372 kcal(18 %)
Protein36.42 g(37 %)
Fat15.59 g(13 %)
Carbohydrates23.43 g(16 %)
Sugar added0 g(0 %)
Roughage5.17 g(17 %)
Vitamin A432.9 mg(54,113 %)
Vitamin D0.19 μg(1 %)
Vitamin E0.58 mg(5 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.31 mg(28 %)
Niacin11.4 mg(95 %)
Vitamin B₆0.69 mg(49 %)
Folate47.55 μg(16 %)
Pantothenic acid0.97 mg(16 %)
Biotin1.65 μg(4 %)
Vitamin B₁₂2.88 μg(96 %)
Vitamin C49.39 mg(52 %)
Potassium941.08 mg(24 %)
Calcium125.31 mg(13 %)
Magnesium51.85 mg(17 %)
Iron4.9 mg(33 %)
Iodine3.15 μg(2 %)
Zinc8.72 mg(109 %)
Saturated fatty acids8.08 g
Cholesterol122.65 mg

Ingredients

for
4
Ingredients
400 grams
2 liters
1
150 grams
1
1
waxy Potato (150 grams)
¼ head
Green cabbage (300 grams)
1
Beet (200 grams)
1
1 tablespoon
1 tablespoon
1 tablespoon
60 grams

Preparation steps

1.

Rinse the meat and cover in a pot of water. Bring to a boil, then simmer for about 2 hours until the meat is tender and soft. Skim the foam off the top as necessary. Add more water as needed. 

2.

Peel the onion and cut in half. Peel the celery, coarsely dice and add both along with the bay leaf to the broth after about 1 hour.

3.

Remove the finished cooked meat from the broth with a slotted spoon. Move the bay leaf. Allow the meat to cool.

4.

Remove oil from the broth if necessary and let simmer. Peel the potato and cut into sticks or cubes. Trim the cabbage, cut out the stalk and cut the leaves into pieces or strips. Cook both for about 15 minutes in the broth.

5.

Peel the beetroot and carrot and cut into strips, small cubes or grate. Sauté together in hot clarified butter, stirring occasionally, for 2-3 minutes. Mix in the tomato paste and add the vinegar. Cover and cook for 5-10 minutes until almost tender. Pour in a little broth if necessary.

6.

Cut the cooled meat into cubes or strips and add to the soup. Mix in the beetroot and vegetables and let it all cook together for a few minutes until done. Season with salt and pepper.

7.

Transfer to bowls and serve garnished with a dollop of sour cream.