Beetroot Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 356 cal. | (17 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.1 g | (40 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 242.4 μg | (404 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 194 μg | (65 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 123 mg | (129 %) | ||
| Potassium | 1,637 mg | (41 %) | ||
| Calcium | 197 mg | (20 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 106 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 25 g |
Ingredients
- Ingredients
- 1 small Green cabbage (about 700 grams)
- 2 large carrots
- 1 bunch Soup vegetables (such as carrot, parsnip, leek or other aromatic vegetables such as celery or onion)
- 2 large onions
- 2 garlic cloves
- 3 Tbsps sunflower oil
- 2 waxy potatoes
- 500 grams Beets (peeled and boiled)
- 400 grams Diced tomatoes
- 2 Tbsps Tomato paste
- 2 Pickled cucumbers
- 1 Tbsp instant powdered Broth
- salt
- cayenne pepper
- 300 grams sour Whipped cream
- 1 Tbsp chopped parsley
- 1 Tbsp chopped Dill
- 1 Tbsp chopped scallions
Preparation steps
Rinse cabbage and remove outer leaves, cut into quarters and core. Cut cabbage into fine strips. Peel carrots and dice. Rinse and dry soup vegetables, chop. Peel onions and garlic and chop finely. Peel potatoes, rinse and dice.
Heat oil in a large saucepan. Saute onions and garlic until soft on low heat. Add cabbage, carrots, potatoes and soup vegetables and saute together for a few minutes. Cover and simmer for about 3 minutes on medium heat. Add 2 liters (approximately 8.5 cups) of water, add broth and bring to a boil. Season with salt and cayenne pepper, cover and simmer on low heat for about 20 minutes or until cabbage is soft. Add beetroot cubes, tomatoes and tomato paste and simmer for another 5 minutes. Cut gherkins into small cubes and add to the soup.
Pour soup into bowls and top with dollops of sour cream, sprinkle with herbs. Serve.
