Elderberry Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 10,405 cal. | (495 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 2,437 g | (1,625 %) | ||
| Sugar added | 17 g | (68 %) | ||
| Roughage | 342.5 g | (1,142 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 83.9 mg | (699 %) | ||
| Vitamin K | 1,001.3 μg | (1,669 %) | ||
| Vitamin B₁ | 2 mg | (200 %) | ||
| Vitamin B₂ | 1.7 mg | (155 %) | ||
| Niacin | 62.9 mg | (524 %) | ||
| Vitamin B₆ | 7.7 mg | (550 %) | ||
| Folate | 873 μg | (291 %) | ||
| Pantothenic acid | 17.1 mg | (285 %) | ||
| Biotin | 838.2 μg | (1,863 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 2,036 mg | (2,143 %) | ||
| Potassium | 20,495 mg | (512 %) | ||
| Calcium | 903 mg | (90 %) | ||
| Magnesium | 892 mg | (297 %) | ||
| Iron | 44.4 mg | (296 %) | ||
| Iodine | 140 μg | (70 %) | ||
| Zinc | 6.9 mg | (86 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 2,404 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2,233 g |
Ingredients
- Ingredients
- 1 kilogram Elderberry
- ½ l Apple juice
- Juice and zest of half fresh lemons
- 3 cloves
- ½ Cinnamon stick
- 500 Apple (Granny Smith)
- 1 Pear
- 100 grams sugar
- 2 Tbsps cornstarch
- 2 egg whites
- 1 pinch salt
- 1 pinch sugar
- 3 drops lemon juice
Preparation steps
Rinse elderberries and strip with a fork from the stems. Boil apple juice and 800ml water with lemon zest and spices in a pot. Peel apples and pear, remove the cores and cut fruit into wedges. Cook with berries 20 minutes in boiling liquid. Drain in a colander, press pulp with a spoon and collect the juice. Again bring to a boil, add the sugar. mix 2 tablespoons cornstarch with a little water and thicken the soup with it. Season with lemon juice.
For the topping beat the egg whites with the sugar and salt until very stiff. Fill a wide, shallow pan with a few inches of water and bring to a boil. Scoop ovals with two spoons from the white mixture and slide into the water. Poach on each side 4 minutes. Pour the soup into plates and top with the ovals.
