Beetroot Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 336 cal. | (16 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 17.4 μg | (29 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 202 μg | (67 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 1,260 mg | (32 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 130 mg | |||
| Complete sugar | 26 g |
Ingredients
- Ingredients
- 800 grams baby Beets (with leaves)
- 1 onion
- 2 Tbsps vegetable oil
- 1 l Vegetable broth
- 300 grams small, waxy potatoes
- salt
- 1 Tbsp Wine vinegar
- ground Caraway
- freshly ground peppers
- 1 Apple
- 100 grams sour Whipped cream
- 2 hardboiled eggs
Preparation steps
Rinse, peel and dice the beetroot. Cut the stalks and leaves into strips. Peel the onion and dice finely. Sauté together with beetroot cubes in a pan in 1 tablespoon hot oil for 1-2 minutes. Deglaze with the broth and simmer for about 30 minutes until soft.
Meanwhile, rinse the potatoes and steam about 20 minutes. Let cool, peel and cut into slices. Cook in remaining oil in a hot pan until golden brown, about 5 minutes.
Puree the soup fine, let simmer down a little or add broth as needed. Season with salt, vinegar, caraway seed and pepper.
Peel the apples, quarter, core and cut into small cubes. Add to the soup with beetroot leaves and stems and cook about 5 minutes without boiling. Remove from the heat and stir in the sour cream. Season and stir in potatoes.
Pour the soup in bowls and serve garnished with one peeled, half egg.
