Hearty Sorrel Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 461 cal. | (22 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 47.3 μg | (79 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19 mg | (158 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 9.8 μg | (327 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 1,102 mg | (28 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 10.7 mg | (134 %) | ||
| Saturated fatty acids | 12.8 g | |||
| Uric acid | 284 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the broth
- 1 onion
- 800 grams Beef (such as brisket)
- 2 marrow bone
- 1 large carrot
- 1 pc Celery root (150 grams)
- 1 stalk Leeks
- 1 tsp peppercorns
- 3 Juniper berries
- 1 bay leaf
- 1 sprig Lovage
- 1 sprig parsley
- For the soup
- 80 grams Sorrel
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 200 milliliters milk
Preparation steps
For the broth: peel onion, halve crosswise and brown on the cut surfaces in large saucepan. Remove from the pan. Add meat and bones to the pan and cover with cold water. Bring to a boil and reduce heat, simmer for about 3 hours, skimming all resulting foam. If necessary, add more water.
Peel carrot and celery and cut into chunks. Rinse leek and cut into large pieces. Add to the broth about 1 hour before the end of cooking. Add peppercorns, crushed juniper berries, bay leaf and herb stems.
For the soup: rinse sorrel, shake dry and cut into strips. Heat butter in a saucepan, add flour and saute briefly, stirring. Measure about 600 ml (2 1/2 cup) of broth and strain through a fine sieve into a flour mixture. Add milk and simmer for about 10 minutes on low heat. Remove meat from the broth and drain, chop and arrange in soup bowls. Use remaining broth otherwise.
Add sorrel (set aside some for garnishing) to the soup and puree briefly. Season with salt and pepper. Pour over meat and serve garnished with sorrel.
