Herb Strudel Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 230 cal. | (11 %) | ||
| Protein | 13.25 g | (14 %) | ||
| Fat | 8.09 g | (7 %) | ||
| Carbohydrates | 27.03 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.11 g | (4 %) |
| Vitamin A | 154.13 mg | (19,266 %) | ||
| Vitamin D | 0.29 μg | (1 %) | ||
| Vitamin E | 1.09 mg | (9 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.13 mg | (12 %) | ||
| Niacin | 2.68 mg | (22 %) | ||
| Vitamin B₆ | 0.05 mg | (4 %) | ||
| Folate | 33.67 μg | (11 %) | ||
| Pantothenic acid | 0.09 mg | (2 %) | ||
| Biotin | 0.88 μg | (2 %) | ||
| Vitamin B₁₂ | 0.89 μg | (30 %) | ||
| Vitamin C | 20.48 mg | (22 %) | ||
| Potassium | 215.61 mg | (5 %) | ||
| Calcium | 54.65 mg | (5 %) | ||
| Magnesium | 11.9 mg | (4 %) | ||
| Iron | 2.68 mg | (18 %) | ||
| Iodine | 9.3 μg | (5 %) | ||
| Zinc | 1.55 mg | (19 %) | ||
| Saturated fatty acids | 1.42 g | |||
| Cholesterol | 43.3 mg |
Ingredients
- For the soup
- 1 ⅕ liters clear Broth (prepared)
- For the dough
- 175 grams Pastry flour
- 2 tsps vegetable oil
- 100 milliliters water
- 1 pinch salt
- For the filling
- 1 Tbsp olive oil
- 200 grams Ground beef
- 1 small onion
- 1 garlic clove
- salt
- freshly ground peppers
- 2 bunches parsley
- 1 bunch Basil
- 1 Chervil
- 2 sprigs Dill
- 2 Tbsps pine nuts or Walnut
- 1 egg
- Pastry flour (for the work surface)
- butter (for greasing)
- Basil (for garnish)
Preparation steps
For the dough: Kneaded together flour, oil, water and salt to form a smooth dough. Let rest at room temperature.
For the filling: Heat olive oil in a pan and cook ground beef. Peel and mince onion and garlic, then add to beef and cook briefly. Season with salt and pepper.
Rinse herbs, shake dry and chop.
Mince walnuts.
Stir herbs, nuts and egg into meat mixture and season heavily with salt and pepper.
Thinly roll out dough onto a floured tea towel. Dough should measure approximately 40 x 40 cm (approximately 16 x 16 inches). spread filling onto dough, leaving a small margin around the edges.
Roll up dough and onto a greased baking sheet. Brush with some melted butter or margarine and bake in an oven preheated to 175°C (approximately 350°F) for about 40 minutes. Remove and slice into 2 cm (approximately 3/4-inch) thick pieces.
Serve in hot broth, garnished with basil.
