Fish and Sauerkraut Soup
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
398
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 398 cal. | (19 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 8.8 mg | (73 %) | ||
| Vitamin K | 38.6 μg | (64 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.8 mg | (82 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 158 mg | (166 %) | ||
| Potassium | 1,309 mg | (33 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 72 μg | (36 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 92 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
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