Potato Soup with Sauerkraut and Apples
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
364
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 364 cal. | (17 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 23.1 μg | (39 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 814 mg | (20 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 14.1 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 58 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams floury potatoes
- 1 shallot
- 2 Tbsps butter
- 1 tsp Tomato paste
- 3 Tbsps Bell pepper puree (from a jar)
- salt
- freshly ground peppers
- 1 generous pinch ground Caraway
- 200 grams Sauerkraut (canned)
- 4 sprigs oregano
- 2 tart Apple
- 4 Tbsps butter
- 4 Tbsps Whipped cream
Preparation steps
1.
Rinse, peel and dice potatoes. Peel shallot and chop finely. Heat butter in a saucepan nad saute shallot. Add potatoes and tomato paste, deglaze pan with broth and simmer, covered, for 20-25 minutes.Puree and season with pepper, salt, pepper and cumin powder. Drain sauerkraut and add to the soup.
2.
Rinse oregano and shake dry. Rinse and dry apples, quarter and core, cut into wedges. Heat butter in a nonstick pan and cook apple slices, few at a time, until golden brown. Pour soup into four bowls, top with apple slices and serve garnished with sour cream and oregano.
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