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Chilled Beet Soup

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Chilled Beet Soup
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
269
calories
Calories
0
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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

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.

Health information

Exact nutritional values of this recipe  
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(16 %)
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(9 %)
Saturated fatty acids10.09 g
Cholesterol126.22 mg
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