Cold Beet Soup with Hard Boiled Eggs (Chlodnik)
Healthy, because
Even smarter
Nutritional values
Beetroot contains an enormous amount of folate: 100 grams of the power tuber cover one fifth of the daily requirement of an adult. However, during pregnancy the requirement is many times higher, because the vitamin supports the division and new formation of cells.
Hard boiled eggs are not for everyone. Alternatively, boil the eggs for only 6 minutes until they are waxy, then they are easier to digest.
(Percentage of daily recommendation)
| Calorie | 196 cal. | (9 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 21.4 μg | (36 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 195 μg | (65 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,064 mg | (27 %) | ||
| Calcium | 153 mg | (15 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 121 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 750 grams baby Beets
- ¾ l Vegetable broth
- ½ organic lemon (juiced)
- salt
- freshly ground peppers
- 200 milliliters Buttermilk
- 100 grams Sour cream
- 2 cooked eggs
- 1 bunch Radish
- 2 Tbsps Chives (for garnishing)
Preparation steps
Peel and dice beets. Heat up broth and cook beets for about 30 minutes on low heat. Puree in a blender and reheat soup. Season with lemon juice, salt and pepper. Cool and refrigerate for 20 minutes.
Add buttermilk and sour cream to the soup and mix well. Season to taste. Peel eggs and cut into quarters. Rinse and dry radishes, halve and slice. Pour soup into bowls, top with eggs and radishes. Garnish with chives and serve.
