Cabbage Soup with Beef and Horseradish Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 883 cal. | (42 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 10.8 g | (36 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 15.7 mg | (131 %) | ||
| Vitamin K | 81.8 μg | (136 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 21 mg | (175 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 20.3 μg | (45 %) | ||
| Vitamin B₁₂ | 10.2 μg | (340 %) | ||
| Vitamin C | 169 mg | (178 %) | ||
| Potassium | 1,709 mg | (43 %) | ||
| Calcium | 174 mg | (17 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 9.1 mg | (114 %) | ||
| Saturated fatty acids | 23.5 g | |||
| Uric acid | 329 mg | |||
| Cholesterol | 172 mg | |||
| Complete sugar | 33 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
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.
