Cabbage and Fish Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 354 cal. | (17 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 4.2 μg | (21 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 81.8 μg | (136 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.5 mg | (113 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 96 mg | (101 %) | ||
| Potassium | 792 mg | (20 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 96 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 red Bell pepper
- 250 grams Green cabbage
- 1 onion
- 2 garlic cloves
- 2 Tbsps butter
- 1 tsp ground paprika (sweet)
- 1 tsp ground paprika (hot)
- 1 tsp Caraway
- 800 milliliters Vegetable broth
- 2 tsps Tomato paste
- salt
- freshly ground peppers
- 400 grams Salmon
- 1 Tbsp lemon juice
- 100 grams Whipped cream
- 3 Tbsps scallions
Preparation steps
Rinse the bell peppers and cut in half. Remove the stem, seeds and ribs. Rinse the cabbage and cut out the stalk. Cut the cabbage and peppers into thin strips.
Peel and finely chop the onion and garlic. Sweat in some butter until soft. Add the cabbage and peppers and season with paprika and caraway. Continue to stir.
Pour in the broth and stir in the tomato paste. Season with salt and pepper. Place the lid on the pan and simmer the soup for 2 minutes until the vegetables are al dente.
Cut the fish fillet into about 1 cm cubes (approximately 1/2 inch) and drizzle with lemon juice.
Mix the sour cream with about 100 ml of hot soup (approximately 1/2 cup) and then stir back into the remaining soup.
Add the fish to the hot soup and cook for no longer than two minutes.
Serve garnished with chives and with brown bread if desired.
