Cold Beet Soup with Radishes
Cold beet soup with radishes - Pink power in soup format
Healthy, because
Even smarter
Nutritional values
The Beet provides energy. Compared to other vegetables, it is very rich in carbohydrates. In addition, the red tuber contains iron and folate, both of which are important for blood formation.
Even though dill goes well with cold beet soup with radishes, the herb is not to everyone's taste. If you like, you can replace the dill with flat-leaf parsley or chives.
(Percentage of daily recommendation)
| Calorie | 282 cal. | (13 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 11 μg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 799 mg | (20 %) | ||
| Calcium | 141 mg | (14 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 119 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 2 shallots
- ½ Apple
- 18 ozs cooked Beets (precooked; vacuum packed)
- 1 Tbsp olive oil
- 28 ozs Vegetable broth
- 2 Tbsps apple cider vinegar
- Iodized salt (With fluoride)
- peppers
- 3 ½ ozs Buttermilk
- 6 Radish
- 1 scallion
- 2 hard boiled eggs
- ½ bunch Dill
- 4 Tbsps Sour cream
- 4 slices Whole Wheat Bread
Kitchen utensils
Preparation steps
Peel and finely dice shallots. Wash apple, remove core and cut into small pieces. Drain beet and cut into coarse pieces.
Heat olive oil in a pot. Sauté shallots, apple and beet in it over medium heat for 4-5 minutes. Add broth and vinegar and simmer for about 15 minutes. Then season with salt and pepper, add buttermilk and puree everything finely. Let cool and put in the refrigerator for about 1 hour.
Meanwhile, wash, clean and finely slice radishes. Wash and clean the spring onion and cut into fine rings. Peel eggs and cut in half. Wash dill, shake dry and pluck off tips.
Stir soup, arrange in bowls and spread 1 tablespoon sour cream over each. Sprinkle radish slices and dill over the cold beet soup with radishes and place 1 egg half on each. Serve with bread.
