Red Cabbage Soup with Sour Cream and Toast
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
277
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 277 cal. | (13 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.1 g | (27 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 64.1 μg | (107 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 151 mg | (159 %) | ||
| Potassium | 756 mg | (19 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Red cabbage
- 1 onion
- 1 Apple
- 2 Tbsps clarified butter
- 1 pinch sugar
- 75 milliliters Red wine vinegar
- 800 milliliters Vegetable broth
- 1 pinch Ground clove
- 1 Star anise
- 1 pinch Ground cinnamon
- 4 slices Toast
- 20 grams melted butter
- 2 Tbsps finely chopped Fresh herbs (such as parsley, dill, and basil)
- salt
- freshly ground peppers
- 2 Tbsps Sour cream
Preparation steps
1.
For the cabbage soup: Rinse the red cabbage, core and thinly slice. Peel and finely dice the onion. Peel, core and finely dice the apple. Heat the clarified butter in a pot. Add the cabbage, onion and apple. Stir in the sugar and cook until caramelized slightly. Stir in the vinegar and broth. Season with the cloves, star anise and cinnamon. Simmer until cooked, about 30-40 minutes.
2.
For the toast: Meanwhile, toast the bread until golden. Use a cookie cutter to cut out star shapes. Brush the toast with butter and sprinkle with the herbs.
For serving: Puree the cabbage soup. Season with salt and pepper to taste. Divide the soup between warm bowls. Serve garnished with sour cream and 2 star toasts.
