Beetroot Stew with Cabbage and Horseradish
(1 vote)
(1 vote)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 50 min.
Ready in
Calories:
353
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 353 cal. | (17 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 125.9 μg | (210 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.8 mg | (132 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 7.8 μg | (260 %) | ||
| Vitamin C | 78 mg | (82 %) | ||
| Potassium | 1,294 mg | (32 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 8.9 mg | (111 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 219 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 650 grams Beef
- 1 bay leaf
- 4 peppercorns
- salt
- 300 grams Beets
- 200 grams young potatoes
- 400 grams Green cabbage
- 1 onion
- freshly ground peppers
- 2 Tbsps freshly grated Horseradish
Preparation steps
1.
Rinse meat, place into a pot and cover with water. Season with spices and salt and bring to a boil. Simmer on medium heat for about 2 hours, skim foam occasionally.
2.
Peel beetroots and potatoes and cut into narrow strips or slices. Rinse cabbage, remove outer leaves and halve, remove stalk and cut into strips. Peel onion and cut into small cubes.
3.
Remove meat from the broth. Add vegetables to the pot and bring to a boil. Simmer until vegetables are soft, cut meat into small cubes and return to the pot. Season with salt and pepper to taste, pour into bowls and sprinkle with freshly grated horseradish. Serve.
