Elderberry Soup

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Elderberry Soup
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Health Score:
69 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
10405
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie10,405 cal.(495 %)
Protein62 g(63 %)
Fat11 g(9 %)
Carbohydrates2,437 g(1,625 %)
Sugar added17 g(68 %)
Roughage342.5 g(1,142 %)
Vitamin A0.9 mg(113 %)
Vitamin D0 μg(0 %)
Vitamin E83.9 mg(699 %)
Vitamin K1,001.3 μg(1,669 %)
Vitamin B₁2 mg(200 %)
Vitamin B₂1.7 mg(155 %)
Niacin62.9 mg(524 %)
Vitamin B₆7.7 mg(550 %)
Folate873 μg(291 %)
Pantothenic acid17.1 mg(285 %)
Biotin838.2 μg(1,863 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C2,036 mg(2,143 %)
Potassium20,495 mg(512 %)
Calcium903 mg(90 %)
Magnesium892 mg(297 %)
Iron44.4 mg(296 %)
Iodine140 μg(70 %)
Zinc6.9 mg(86 %)
Saturated fatty acids3.6 g
Uric acid2,404 mg
Cholesterol0 mg
Complete sugar2,233 g

Ingredients

for
6
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
How healthy are the main ingredients?
ElderberryApple juicesugarsugarlemoncloves

Preparation steps

1.

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.

2.

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.