Beetroot Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 304 cal. | (14 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 97.6 μg | (163 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 1,041 mg | (26 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 152 mg | |||
| Cholesterol | 80 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 400 grams Beef (beef)
- 2 liters water
- 1 onion
- 150 grams Celery root
- 1 bay leaf
- 1 waxy potato (150 grams)
- ¼ head Green cabbage (300 grams)
- 1 Beet (200 grams)
- 1 carrot
- 1 Tbsp clarified butter
- 1 Tbsp Tomato paste
- 1 Tbsp Wine vinegar
- salt
- peppers
- 60 grams acid Whipped cream
Preparation steps
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.
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.
Remove the finished cooked meat from the broth with a slotted spoon. Move the bay leaf. Allow the meat to cool.
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.
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.
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.
Transfer to bowls and serve garnished with a dollop of sour cream.
