Potato Soup with Paprika and Sour Cream
(Percentage of daily recommendation)
|Calorie||398 kcal||(19 %)|
|Protein||13.36 g||(14 %)|
|Fat||19.97 g||(17 %)|
|Carbohydrates||49.86 g||(33 %)|
|Sugar added||0 g||(0 %)|
|Roughage||5.9 g||(20 %)|
|Vitamin A||192.3 mg||(24,038 %)|
|Vitamin D||0.15 μg||(1 %)|
|Vitamin E||0.87 mg||(7 %)|
|Vitamin B₁||0.27 mg||(27 %)|
|Vitamin B₂||0.14 mg||(13 %)|
|Niacin||3.83 mg||(32 %)|
|Vitamin B₆||0.49 mg||(35 %)|
|Folate||53.49 μg||(18 %)|
|Pantothenic acid||0.28 mg||(5 %)|
|Biotin||2.51 μg||(6 %)|
|Vitamin B₁₂||0.07 μg||(2 %)|
|Vitamin C||87.36 mg||(92 %)|
|Potassium||1,207.35 mg||(30 %)|
|Calcium||82.13 mg||(8 %)|
|Magnesium||57.9 mg||(19 %)|
|Iron||2.21 mg||(15 %)|
|Iodine||5.34 μg||(3 %)|
|Zinc||0.92 mg||(12 %)|
|Saturated fatty acids||12.17 g|
Rinse, peel and cut potatoes into small cubes. Peel, halve and cut onions into strips. In a pan, sauté potatoes and onions in 2 tablespoons melted butter, 1-2 minutes. Season with salt, pepper, and caraway seeds. Add broth, bring to a boil and simmer about 10 minutes.
Meanwhile, rinse and halve peppers, remove seeds and ribs, and cut into strips. Add peppers to soup and simmer about 15 minutes more.
Cut bread into cubes. In a pan, fry bread cubes in remaining butter until golden-brown. Drain on paper towels.
Remove pepper strips and about a third of the potato pieces from the soup. With a potato masher, mash remaining potatoes in the broth. Return potatoes and peppers to soup and stir in half of the sour cream. Season to taste.
Divide soup among bowls, top with remaining sour cream and serve sprinkled with paprika and croutons. Garnish with chives.