Chilled Beet and Cabbage Soup
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
269
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 269 kcal | (13 %) | ||
| Protein | 6.8 g | (7 %) | ||
| Fat | 15.88 g | (14 %) | ||
| Carbohydrates | 25.44 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.18 g | (17 %) |
more nutritional values
| Vitamin A | 169.45 mg | (21,181 %) | ||
| Vitamin D | 0.13 μg | (1 %) | ||
| Vitamin E | 0.45 mg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.15 mg | (14 %) | ||
| Niacin | 1.54 mg | (13 %) | ||
| Vitamin B₆ | 0.23 mg | (16 %) | ||
| Folate | 169.02 μg | (56 %) | ||
| Pantothenic acid | 0.48 mg | (8 %) | ||
| Biotin | 1.52 μg | (3 %) | ||
| Vitamin B₁₂ | 0.15 μg | (5 %) | ||
| Vitamin C | 35.23 mg | (37 %) | ||
| Potassium | 580.05 mg | (15 %) | ||
| Calcium | 141.05 mg | (14 %) | ||
| Magnesium | 42.06 mg | (14 %) | ||
| Iron | 1.89 mg | (13 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 10.09 g | |||
| Cholesterol | 126.22 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 clove garlic
- 1.333 cups white Cabbage
- ⅔ cup Leeks
- 2 tablespoons butter
- 5 cups Beets
- 3 cups Vegetable broth (instant)
- 1 tablespoon white wine vinegar
- ⅞ cup Sour cream
- salt
- freshly ground peppers
- 4 hard-boiled Quail egg (or small hens' eggs)
- Dill (tips) to garnish
Preparation steps
1.
Thinly peel and grate the beet. Peel and finely chop the onion and garlic. Shred the cabbage. Wash the leek and cut into rings.
2.
Heat the butter in a pan and saute the onion and garlic. Add the cabbage, leek and beet and saute briefly. Add the vegetable broth, bring to a boil and simmer over a low heat for about 20 minutes.
3.
Puree the soup, stir in the sour cream and season to taste with vinegar, salt and pepper. Chill until ready to serve.
4.
To serve, shell and halve the eggs. Ladle the soup into bowls or plates, place 2 egg halves in the middle of each and garnish with dill weed.
Current Recipe Search
