Chilled Radish and Buttermilk Soup
(1 vote)
(1 vote)
Health Score:
85 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
Calories:
483
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 483 cal. | (23 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 611 mg | (15 %) | ||
| Calcium | 620 mg | (62 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 15.4 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 63 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Sliced cheese (with peppercorns, sliced)
- 6 slices Black bread
- 500 milliliters Buttermilk
- 200 grams Sour cream
- 150 grams Yogurt (low-fat) (mild)
- ½ bunch Dill
- 1 small bunch Radish
- 1 scallion
- salt
- peppers
Preparation steps
1.
Whisk buttermilk with sour cream and yogurt until smooth. Season with salt and pepper. Rinse dill and finely chop. Rinse and thinly slice radishes. Finely chop about 2/3 of slices. Rinse, trim and cut scallions diagonally into very thin rings. Set aside some scallions for garnish. Stir remaining scallions, along with chopped radishes and dill, into buttermilk mixture. Season to taste.
2.
Cut 2-4 slices of bread into small cubes. Cut 2 slices of the cheese into strips, and layer the rest of the cheese on remaining bread slices. Ladle chilled soup among 4 small bowls, garnish with remaining radishes and scallions, cheese strips and diced bread. Serve soup with the cheese-topped bread slices.
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