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Chilled Beet Soup

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Chilled Beet Soup
269
calories
Calories
0
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easy
Difficulty
30 min.
Preparation
 • Ready in 2 h. 30 min.
Ready in
Nutritions
Fat15.88 g
Saturated Fat Acids10.09 g
Protein6.8 g
Roughage5.18 g
Sugar added0 g
Calorie269
1 serving contains
Calories269
Protein/g6.8
Fat/g15.88
Saturated fatty acids/g10.09
Carbohydrates/g25.44
Added sugar/g0
Roughage/g5.18
Cholesterol/mg126.22
Vitamin A/mg169.45
Vitamin D/μg0.13
Vitamin E/mg0.45
Vitamin B₁/mg0.1
Vitamin B₂/mg0.15
Niacin/mg1.54
Vitamin B₆/mg0.23
Folate/μg169.02
Pantothenic acid/mg0.48
Biotin/μg1.52
Vitamin B₁₂/μg0.15
Vitamin C/mg35.23
Potassium/mg580.05
Calcium/mg141.05
Magnesium/mg42.06
Iron/mg1.89
Iodine/μg0.75
Zinc/mg0.7

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 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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