Boiled Beef and Vegetables with Horseradish
Nutritional values
(Percentage of daily recommendation)
| Calorie | 824 cal. | (39 %) | ||
| Protein | 66 g | (67 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.7 g | (32 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 100.2 μg | (167 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 28.1 mg | (234 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 13.2 μg | (440 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 2,339 mg | (58 %) | ||
| Calcium | 230 mg | (23 %) | ||
| Magnesium | 125 mg | (42 %) | ||
| Iron | 7.4 mg | (49 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 11.6 mg | (145 %) | ||
| Saturated fatty acids | 22 g | |||
| Uric acid | 477 mg | |||
| Cholesterol | 156 mg | |||
| Complete sugar | 11 g |
Preparation steps
Rinse boiled beef and pat dry. Boil a large pot of water, place meat inside and return to boil. Remove meat and rinse meat and pot with cold water. Return meat to pot and cover with cold water. Season with salt. Peel onion and stud with cloves. Place studded onion and bay bay leaf into pot with meat, bring to a boil and simmer 2 to 2 1/2 hours. Skim foam if necessary.
Rinse potatoes, carrots, celery and leek. Peel potatoes and carrots. Cut potatoes into quarters (or smaller, depending on size). Cut leek into rings. Cut carrots and celery into sticks. Place vegetables in pot with meat for the last 30 minutes cooking time. Add more water to cover if necessary.
Season meat and vegetables with salt and pepper and remove studded onion from pot. Slice meat and arrange on soup plates with vegetables. Ladle cooking liquid over meat and vegetables if desired.
To serve, sprinkle meat and vegetables with freshly grated horseradish and parsley.
