Cabbage Soup with Beef and Horseradish Cream

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Cabbage Soup with Beef and Horseradish Cream
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Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
883
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie883 cal.(42 %)
Protein51 g(52 %)
Fat57 g(49 %)
Carbohydrates36 g(24 %)
Sugar added5 g(20 %)
Roughage10.8 g(36 %)
Vitamin A1.1 mg(138 %)
Vitamin D0.7 μg(4 %)
Vitamin E15.7 mg(131 %)
Vitamin K81.8 μg(136 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.5 mg(45 %)
Niacin21 mg(175 %)
Vitamin B₆0.9 mg(64 %)
Folate110 μg(37 %)
Pantothenic acid1.9 mg(32 %)
Biotin20.3 μg(45 %)
Vitamin B₁₂10.2 μg(340 %)
Vitamin C169 mg(178 %)
Potassium1,709 mg(43 %)
Calcium174 mg(17 %)
Magnesium117 mg(39 %)
Iron6.3 mg(42 %)
Iodine16 μg(8 %)
Zinc9.1 mg(114 %)
Saturated fatty acids23.5 g
Uric acid329 mg
Cholesterol172 mg
Complete sugar33 g

Ingredients

for
4
For roast beef
800 grams Roast beef
salt
freshly ground peppers
1 Tbsp clarified butter
For soup
1 Red cabbage
2 Apple
50 grams clarified butter
1 Tbsp sugar
1 onion
4 cloves
1 bay leaf
½ Cinnamon stick
0.13 l Red wine
0.13 l Red wine vinegar
1 l Beef stock
For horseradish cream
150 milliliters Whipped cream
2 Tbsps jarred Horseradish
For garnish
chopped parsley
How healthy are the main ingredients?
Whipped creamHorseradishsugarsaltRed cabbageApple

Preparation steps

1.

For the roast beef, preheat the oven to 160°C (approximately 325°F). Rinse the roast beef, pat dry, season with salt and pepper and sear in a very hot, ovenproof pan with clarified butter until brown on each side. Transfer to the oven and bake until pink in the center, about 45 to 55 minutes.

2.

For the soup, remove the outer leaves of the cabbage, halve, core, and finely slice. Rinse the apples, cut into quarters, remove the core, peel, and cut into small cubes. Melt the butter in a saucepan, add the apple, sprinkle with sugar and let caramelize slightly.

3.

Add the cabbage and continue to sauté. Add the vinegar, wine, and broth. Pierce the onion with the cloves and add along with the cinnamon stick and bay leaf. Cover and simmer over low heat for about 40 minutes. Remove the roast from the oven and let stand briefly.

4.

For the horseradish cream, whip the cream until stiff and fold into the horseradish.

Cut the roast beef into thin slices. Season the soup again, remove the onion and spices and ladle the soup into warmed bowls. To serve, top each soup with 2 to 3 slices of beef and a dollop of horseradish cream. For garnish, sprinkle with parsley.