Papara (Ground Meat and Tomato Soup)
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
358
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 358 cal. | (17 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 14 μg | (23 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 439 mg | (11 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 34 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 slices white bread
- 1 onion (chopped)
- 2 Tomatoes
- 2 garlic cloves (chopped)
- 1 red paprika
- 4 Tbsps olive oil
- 200 grams Ground meat
- 1 tsp Tomato paste
- 1 l Beef broth
- salt
- freshly ground peppers
- 4 Tbsps Yogurt (0.1% fat)
- chopped mint (to garnish)
Preparation steps
1.
Cut bread into cubes, sprinkle with 1 tablespoon olive oil and bake in an oven preheated to 220°C (approximately 400°F) convection/ 230°C (approximately 450°F) convention for about 10 minutes. Bake until crisp.
2.
Rinse the tomatoes, remove stem and chop the flesh. Rinse the peppers, cut in half, remove seeds and dice.
3.
Saute the onions, garlic and ground meat in remaining oil. Stir in the bell pepper and tomato paste. Then add tomatoes and broth. Cover and simmer the soup about 30 minutes. Season with salt and pepper.
4.
Divide the bread evenly among bowls and top with soup. Serve each bowl of soup garnished with a tablepoon of yogurt and chopped mint.
