print
Print
bookmark_border
Copy URL
Flipboard
star
Rate
Pinterest

Cabbage Soup with Stuffed Pasta

0
Average: 0 (0 votes)
(0 votes)
Cabbage Soup with Stuffed Pasta
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
259
calories
Calories
0
Print

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie259 kcal(12 %)
Protein14.41 g(15 %)
Fat4.87 g(4 %)
Carbohydrates39.95 g(27 %)
Sugar added0 g(0 %)
Roughage3 g(10 %)
Vitamin A48.74 mg(6,093 %)
Vitamin D0.42 μg(2 %)
Vitamin E1.02 mg(9 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.15 mg(14 %)
Niacin5.39 mg(45 %)
Vitamin B₆0.35 mg(25 %)
Folate79.43 μg(26 %)
Pantothenic acid0.47 mg(8 %)
Biotin1.6 μg(4 %)
Vitamin B₁₂0.49 μg(16 %)
Vitamin C13.2 mg(14 %)
Potassium558.45 mg(14 %)
Calcium43.89 mg(4 %)
Magnesium35.01 mg(12 %)
Iron1.93 mg(13 %)
Iodine13.58 μg(7 %)
Zinc1.44 mg(18 %)
Saturated fatty acids2.16 g
Cholesterol56.29 mg
Author of this recipe:

Ingredients

for
6
Ingredients
1
onion (diced)
1 tablespoon
1
1 ⅔ cups
potatoes (diced)
3.333 cups
beetroot (diced)
4 cups
1 teaspoon
dried marjoram
2 tablespoons
For the pelmeni (pasta pockets)
1.333 cups
1
0.333 cup
cup
¾ cup
½
2
2 tablespoons
Preparation

Kitchen utensils

1 Pot, 1 flache Casserole dish, 2 Bowls, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Teaspoon, 1 Wooden spoon, 1 Sieve, 1 Whisk, 4 cups (à ca. 125 ml Inhalt), 1 Oven rack, 1 Fork, 1 Brush, 1 Fine grater, 1 Citrus juicer, 1 Hand mixer

Preparation steps

1.
Fry the onions in hot butter. Add the bay leaf, potatoes and beetroot. Quench with the vegetable stock and stir in the marjoram. Bring to the 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 the flour, eggs, water and a pinch of salt into a smooth dough and roll it out thinly (max. 2 mm) onto a floured work surface. Cut out 5 cm circles.
4.
Put the meat, onions and garlic through a mincer. Stir in the stock until the mixture takes on a smooth consistency and season with salt and ground black pepper.
5.
Place portions of the filling on the dough circles, brush the edges with egg white, fold in half and press the edges together to create half-moon shapes. Then fold the ends towards each other and twist together to form tortellini-like shapes.
6.
Cook the pasta pockets in boiling salt water for about 6 minutes. Serve the soup in preheated bowls, add the pasta pockets and serve hot.