Fish and Sauerkraut Soup

0
Average: 0 (0 votes)
(0 votes)
Fish and Sauerkraut Soup
share Share
print
bookmark_border Copy URL
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
398
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie398 cal.(19 %)
Protein26 g(27 %)
Fat23 g(20 %)
Carbohydrates22 g(15 %)
Sugar added0 g(0 %)
Roughage5.6 g(19 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.4 μg(2 %)
Vitamin E8.8 mg(73 %)
Vitamin K38.6 μg(64 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.6 mg(55 %)
Niacin9.8 mg(82 %)
Vitamin B₆1 mg(71 %)
Folate113 μg(38 %)
Pantothenic acid1 mg(17 %)
Biotin5.3 μg(12 %)
Vitamin B₁₂2.8 μg(93 %)
Vitamin C158 mg(166 %)
Potassium1,309 mg(33 %)
Calcium118 mg(12 %)
Magnesium81 mg(27 %)
Iron2.3 mg(15 %)
Iodine72 μg(36 %)
Zinc1 mg(13 %)
Saturated fatty acids8.7 g
Uric acid49 mg
Cholesterol92 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
1 onion
2 red Bell pepper
400 grams potatoes
3 Tbsps vegetable oil
400 grams Sauerkraut
salt
freshly ground peppers
½ tsp Caraway
1 l Vegetable broth
400 grams fish fillets (such as coley)
1 Tbsp chopped Dill
150 grams sour Whipped cream
How healthy are the main ingredients?
potatoSauerkrautWhipped creamDillonionsalt

Preparation steps

1.

Peel onion and cut into small cubes. Rinse bell peppers, halve and remove seeds and ribs, cut into strips. Peel, rinse and slice potatoes.

2.

Heat oil in a saucepan  and saute onion and peppers. Add potatoes and sauerkraut, season with cumin, salt and pepper. Add broth, bring to a boil, cover and simmer for about 20 minutes.

3.

Cut fish fillets into bite-sized pieces, season with salt and pepper and add to the soup. Cover and simmer for about 5 minutes. Combine dill and sour cream. Season fish soup to taste, place into bowls and top with a dollop of sour dill cream. Serve.