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Gourmet Beet Soup with Hard-boiled Egg

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Gourmet Beet Soup with Hard-boiled Egg
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h.
Ready in
Calories:
531
calories
Calories
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie531 kcal(25 %)
Protein13.35 g(14 %)
Fat49.38 g(43 %)
Carbohydrates12.24 g(8 %)
Sugar added0 g(0 %)
Roughage1.93 g(6 %)
Vitamin A386.95 mg(48,369 %)
Vitamin D1.7 μg(9 %)
Vitamin E2.56 mg(21 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.25 mg(23 %)
Niacin0.8 mg(7 %)
Vitamin B₆0.06 mg(5 %)
Folate90.43 μg(30 %)
Pantothenic acid0.3 mg(5 %)
Vitamin B₁₂0.87 μg(29 %)
Vitamin C3.83 mg(4 %)
Potassium278.21 mg(7 %)
Calcium212.24 mg(21 %)
Magnesium19.78 mg(7 %)
Iron0.52 mg(3 %)
Iodine30.02 μg(15 %)
Zinc0.43 mg(6 %)
Saturated fatty acids26.04 g
Cholesterol215.9 mg
Recipe author: EAT SMARTER
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Ingredients
Preparation

Ingredients

for 4 servings
3 cups
young Beets (with leaves, peeled and diced, leaves chopped at set aside)
2 ½ cups
2 tablespoons
cup
cup
1 cup
Radish (finely sliced)
4
gherkins (drained and sliced)
2
hard-boiled eggs (shelled and halved)
2 sprigs
Dill (roughly chopped)
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Preparation

Preparation steps

Step 1/4
Place the beetroot, hot stock and 2 tbsp vinegar in a pot and simmer for 30 minutes on a low heat.
Step 2/4
Remove half the beetroot from the pot and puree the rest. Return the beetroot to the soup and season with salt and ground black pepper. Leave to cool and place in the fridge to cool completely.
Step 3/4
Stir the buttermilk and the mascarpone into the soup and add the radishes, gherkins and beetroot leaves. Season carefully with a little vinegar and add a little more stock if necessary.
Step 4/4
Transfer to deep plates and garnish with half an egg and the dill.

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