Cabbage Soup with Beef Strips

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Cabbage Soup with Beef Strips
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Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
417
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie417 cal.(20 %)
Protein29 g(30 %)
Fat21 g(18 %)
Carbohydrates27 g(18 %)
Sugar added0 g(0 %)
Roughage10.2 g(34 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E8.9 mg(74 %)
Vitamin K118.6 μg(198 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin11.8 mg(98 %)
Vitamin B₆0.6 mg(43 %)
Folate277 μg(92 %)
Pantothenic acid1.2 mg(20 %)
Biotin6.5 μg(14 %)
Vitamin B₁₂5 μg(167 %)
Vitamin C112 mg(118 %)
Potassium1,673 mg(42 %)
Calcium199 mg(20 %)
Magnesium100 mg(33 %)
Iron5.3 mg(35 %)
Iodine6 μg(3 %)
Zinc5.7 mg(71 %)
Saturated fatty acids6.3 g
Uric acid209 mg
Cholesterol59 mg
Complete sugar26 g

Ingredients

for
2
Ingredients
2 scallions
200 grams Napa cabbage
400 grams cooked Beets (vacuum packed)
200 grams Red cabbage
200 grams Steak
2 Tbsps sunflower oil
400 milliliters Beef broth
salt
freshly ground peppers
Caraway (ground)
1 Tbsp balsamic vinegar
2 Tbsps Sour cream
2 Tbsps scallions (for garnishing)
How healthy are the main ingredients?
Napa cabbageRed cabbageSour creamsaltCaraway

Preparation steps

1.

Rinse and dry scallions, cut into rings. Set some aside for garnishing. Cut savoy cabbage into strips and dice beets. Cut red cabbage into thin strips. 

2.

Cut steak into thin strips. Heat oil in a pan and saute beef on all sides, place into a baking pan and keep warm in preheated oven at 70°C (approximately 150°F). Saute scallions in the same pan. Deglaze pan with broth and add beets and savoy cabbage, simmer for about 15 minutes.

3.

Blanch red cabbage in boiling salted water for 2-3 minutes.

4.

Return meat to the soup and heat through. Season with salt, pepper, vinegar and cumin powder. Pour into warmed plates, top with red cabbage and garnish with remaining scallions, sour cream and chives. Serve. 

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