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Eastern European broth
(0 votes)
Health Score:
97 / 100
Difficulty:
moderate
Preparation:
45 min.
Preparation
ready in 1 hr 55 mins
Calories:
238
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 238 cal. | (11 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 30.6 μg | (51 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 14.7 mg | (123 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 1,123 mg | (28 %) | ||
| Calcium | 31 mg | (3 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 134 μg | (67 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 120 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 5 cups meaty Beef bone
- 1 onion (quartered)
- 2 bay leaves
- 3 peppercorns
- 2 sprigs parsley
- 4 sprigs Dill
- 2 egg whites (beaten)
- 3.333 cups Fish (e. g. monk fish, cod, halibut; diced)
- 3 carrots (julienned)
- 2 Tbsps parsley (chopped)
Preparation steps
1.
Place the fish bones in a large pot with 1.5 l salted water. Add the onion, bay leaves, peppercorns, parsley and the dill and cook for 1 hour.
2.
Sieve the stock into another pot. Add the beaten egg whites and bring to the boil. Season with salt and ground black pepper and sieve again.
3.
Reheat the stock and add the fish and the carrots and simmer for 7-10 minutes. Pour into bowls and server garnished with parsley.
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