Beetroot Soup with Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 356 cal. | (17 %) | ||
| Protein | 13.17 g | (13 %) | ||
| Fat | 11.7 g | (10 %) | ||
| Carbohydrates | 50.52 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.99 g | (13 %) |
| Vitamin A | 416.46 mg | (52,058 %) | ||
| Vitamin D | 0.96 μg | (5 %) | ||
| Vitamin E | 1.74 mg | (15 %) | ||
| Vitamin B₁ | 0.05 mg | (5 %) | ||
| Vitamin B₂ | 0.19 mg | (17 %) | ||
| Niacin | 1.45 mg | (12 %) | ||
| Vitamin B₆ | 0.08 mg | (6 %) | ||
| Folate | 55.73 μg | (19 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.15 μg | (3 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 28.29 mg | (30 %) | ||
| Potassium | 335.24 mg | (8 %) | ||
| Calcium | 90.68 mg | (9 %) | ||
| Magnesium | 33.91 mg | (11 %) | ||
| Iron | 1.36 mg | (9 %) | ||
| Iodine | 24.8 μg | (12 %) | ||
| Zinc | 0.51 mg | (6 %) | ||
| Saturated fatty acids | 4.88 g | |||
| Cholesterol | 70.56 mg |
Ingredients
- For the dumplings
- 100 grams Buckwheat
- 300 milliliters Vegetable broth
- 6 day-old Multi-grain roll
- 300 milliliters milk
- 6 Tbsps scallions
- 2 tsps ground Caraway
- 1 tsp ground cilantro
- salt
- freshly ground peppers
- 4 eggs
- For the soup
- 200 grams onions
- 2 garlic cloves
- 400 grams red Beets
- 500 grams Green cabbage
- 200 grams carrots
- 4 Tbsps butter
- 1 ½ liters Vegetable broth
- 4 Tbsps White vinegar
- 2 bay leaves
- salt
- freshly ground peppers
- Caraway
- 200 grams pickled Pickled cucumber
- 70 grams acid Whipped cream
- 4 Tbsps scallions
Preparation steps
For the dumplings: toast buckwheat on medium heat in a dry pan until aromatic. Add vegetable broth and simmer for about 10 minutes. Remove from heat and allow to swell.
Cut bread into cubes and soak in lukewarm milk. Strain buckwheat through a sieve and season with cumin powder, coriander, salt and pepper. Combine eggs with bread and mix well, add chives and buckwheat. Mix well to form dough. Place dough on a wet kitchen towel and form elongated dumplings. Tie towels' ends loosely together and cook dumplings in boiling salted water for about 20 minutes.
For the soup: peel onions and garlic and chop finely.
Cut cabbage into quarters and remove stalk, cut crosswise into thin strips. Peel beetroots and carrots, cut in half ot quarters lengthwise and cut into thin slices.
Heat butter in a saucepan and saute onions and garlic until soft. Add cabbage, beetroots and carrots and saute briefly. Add vegetable broth, vinegar, bay leaf, cumin powder and coriander and simmer, covered, for about 15 minutes.
Cut cucumbers into thin sticks, add to soup and season with salt and pepper.
Pour soup into warmed bowls and cut dumplings into slices. Top soup with dumplings and garnish with a dollop of sour cream and chives. Serve.
