Hungarian Soup with Potatoes and Peppers
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
429
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 429 cal. | (20 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 12.1 μg | (20 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 96 mg | (101 %) | ||
| Potassium | 1,399 mg | (35 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 12.3 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 52 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ¼ kilograms young potatoes
- 60 grams clarified butter
- 150 grams onions
- 100 grams Tomatoes (peeled)
- 100 grams Bell pepper
- 1 clove garlic cloves
- ½ tsp Caraway
- 1 tsp marjoram
- salt
- 1 ½ Tbsps sweet ground paprika
- ½ tsp hot ground paprika
- 100 grams Sour cream
Preparation steps
1.
Peel potatoes, onions and garlic. Dice onions and garlic finely. Cut tomatoes in half, remove seeds and dice. Rinse peppers, halve and remove seeds and ribs, cut into cubes.
2.
Heat butter in a saucepan and saute diced onions until golden. Add finely chopped garlic, crushed cumin and paprika and cook briefly. Add marjoram and deglaze pan with 2 cups of water. Boil briefly.
3.
Cut peeled potatoes lengthwise into strips and add to the broth. Add diced tomatoes and peppers. Add just enough water to cover everything. Season with salt and simmer on low heat for about 30 minutes or until vegetables are soft.
4.
Stir in sour cream to taste before serving. If desired, garnish with herbs. Serve.
