Polish Beetroot Soup
Polish Beetroot Soup - Root vegetables shine in this soup.
Healthy, because
Even smarter
Nutritional values
Particularly characteristic is the bright red-violet colour of the Polish soup - there is clearly fresh beetroot in play! Responsible for the rich colouring is the natural colouring agent betanin, which also acts as an antioxidant and protects the body cells from damage. Other secondary plant substances from the red tuber also have an anti-inflammatory effect.
Beetroot can alternatively be bought pre-cooked and peeled - although you have to do without the leaves, it saves time and does not cause red coloured fingers.
(Percentage of daily recommendation)
| Calorie | 170 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 19.3 μg | (32 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 790 mg | (20 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 500 grams Beets (with green parts)
- 300 grams waxy potatoes
- 1 pc Celery root (100 grams)
- 1 onion
- 1 tsp butter (5 grams)
- 1 l Vegetable broth
- salt
- peppers
- 1 bay leaf
- 150 milliliters Soy creamer
Preparation steps
Peel and dice beetroots, potatoes and celery root. Rinse beetroot leaves, cut into strips and shake dry.
Peel onion and chop finely. Melt butter in a saucepan. Saute onion on medium heat for 2-3 minutes or until onion is softened.
Add beetroot, potato and celery cubes add and saute for 2 minutes. Deglaze pan with broth, season with salt and pepper. Add bay leaf and simmer on medium heat for 15 minutes.
Add beetroot leaves and soy cream, simmer for 5 more minutes. Remove bay leaf and season with salt and pepper again, to taste. Serve with a boiled egg.
