Ground Beef and Vegetable Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 646 cal. | (31 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 16.1 μg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19.2 mg | (160 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 7.4 μg | (247 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 947 mg | (24 %) | ||
| Calcium | 494 mg | (49 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 10.1 mg | (126 %) | ||
| Saturated fatty acids | 24.1 g | |||
| Uric acid | 191 mg | |||
| Cholesterol | 149 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 2 onions
- 3 garlic cloves
- 2 Tbsps olive oil
- 600 grams Ground beef
- 1 Tbsp Tomato paste
- 600 milliliters Beef broth
- 2 carrots
- 150 grams Cheddar cheese
- 50 grams Emmentaler cheese
- 2 Pickled cucumbers
- 80 milliliters Whipped cream
- salt
- freshly ground peppers
- sweet ground paprika
- Chili powder
- dried Dill
Preparation steps
Peel onions and garlic. Chop onions coarsely. Heat the oil in a saucepan, fry the meat until crumbly and browned. Add the onions and press the garlic with a garlic press into the pot. Stir in tomato paste and cook for a few minutes. Then pour in 500 ml (approximately 2 cups) of broth and cook over low heat with lid ajar for about 45 minutes. Add broth as needed.
In the meantime, peel carrots and grate coarsely. Grate cheddar and Emmentaler and mix together. Dice the cucumber into small pieces.
Approximately 15 minutes before end of cooking, add carrots and the cucumber cubes to the soup. In the last 5 minutes stir in half the cheese and allow to melt. Add cream and season with salt, pepper, paprika and chili powder.
Divide between serving bowls and sprinkle with the remaining cheese. Serve sprinkled with some dill.
