Creamy Sauerkraut Soup
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
223
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 223 cal. | (11 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 26.8 μg | (45 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 0.9 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 689 mg | (17 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 34 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 shallots
- 1 garlic clove
- 300 grams starchy potatoes
- 1 Tbsp butter
- 400 grams Sauerkraut (canned)
- 125 milliliters dry white wine
- 850 milliliters Vegetable broth
- salt
- freshly ground peppers
- 120 grams Crème fraiche
- sugar
Preparation steps
1.
Peel shallots and garlic and chop finely. Peel, rinse and dice potatoes into small cubes. Heat butter in a saucepan and saute shallots, garlic and potatoes for a few minutes. Add drained sauerkraut and saute briefly. Deglaze pan with white wine and broth, season with salt and pepper and simmer for about 30 minutes on low heat.
2.
Remove about 1/3 of sauerkraut from the soup, drain and set aside. Puree remaining soup, bring to a boil again and stir in half of creme fraiche. Return sauerkraut to the soup and season with salt, pepper and a pinch of sugar. Pour soup into bowls and top with remaining crème fraîche. If desired, serve with bruschetta.
