Borsch with Ravioli
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
310
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 310 cal. | (15 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 10.3 μg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 663 mg | (17 %) | ||
| Calcium | 230 mg | (23 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the soup
- butter (for frying)
- 1 onion (diced)
- 1 ⅔ cups potatoes (diced)
- 3 ⅓ cups Beets (diced)
- 1 bay leaf
- 4 cups vegetable stock
- 1 tsp dried marjoram
- 2 Tbsps Red wine vinegar
Preparation
Kitchen utensils
1 Casserole dish, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Wooden spoon, 1 Sieve, 1 Aluminum foil
Preparation steps
1.
To make the soup, melt the butter in a pan and fry the onions. Add the potatoes, beetroot and the bay leaf. Quench with the stock and stir in the marjoram. Bring to a boil and then simmer for approx. 25-30 minutes.
2.
Remove the bay leaf, puree the soup and season with salt, ground black pepper and vinegar.
3.
To make the pasta pockets, knead a smooth dough from the flour, egg, 75 ml water and salt. Cover and let rest for approx. 30 minutes.
4.
To make the filling, melt the butter in a pan and fry the onions. Add the mushrooms and fry until no more liquid is left in the pan.
5.
Allow the mixture to cool then stir in the egg and season with salt and ground black pepper. Boil some water in a second pot.
6.
Roll out the dough thinly (max. 2 mm) on a floured surface. Cut out circles approx. 5 cm in diameter and brush the edges with egg white.
7.
Place the filling in the middle of each circle, cut in half and stick together. Fold in the sides and press or twist together to form tortellini-like shapes.
8.
Cook in the boiling, salted water for approx. 6 minutes.
9.
Serve the soup in pre-warmed bowls or deep plates and add the pasta pockets. Serve immediately.
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