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Chilled Beet Soup

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Chilled Beet Soup
269
calories
Calories
0
Print
easy
Difficulty
30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie269 kcal(13 %)
Protein6.8 g(7 %)
Fat15.88 g(14 %)
Carbohydrates25.44 g(17 %)
Sugar added0 g(0 %)
Roughage5.18 g(17 %)
Vitamin A169.45 mg(21,181 %)
Vitamin D0.13 μg(1 %)
Vitamin E0.45 mg(4 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.15 mg(14 %)
Niacin1.54 mg(13 %)
Vitamin B₆0.23 mg(19 %)
Folate169.02 μg(56 %)
Pantothenic acid0.48 mg(8 %)
Biotin1.52 μg(3 %)
Vitamin B₁₂0.15 μg(5 %)
Vitamin C35.23 mg(37 %)
Potassium580.05 mg(15 %)
Calcium141.05 mg(14 %)
Magnesium42.06 mg(14 %)
Iron1.89 mg(13 %)
Iodine0.75 μg(0 %)
Zinc0.7 mg(10 %)
Saturated fatty acids10.09 g
Cholesterol126.22 mg
Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
1
1 clove
1.333 cups
white Cabbage
cup
2 tablespoons
5 cups
3 cups
Vegetable broth (instant)
1 tablespoon
cup
freshly ground peppers
4
hard-boiled Quail egg (or small hens' eggs)
dill weed (tips) to garnish
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Preparation

Preparation steps

Step 1/4
Thinly peel and grate the beet. Peel and finely chop the onion and garlic. Shred the cabbage. Wash the leek and cut into rings.
Step 2/4
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.
Step 3/4
Puree the soup, stir in the sour cream and season to taste with vinegar, salt and pepper. Chill until ready to serve.
Step 4/4
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.

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