Rice and Vegetable Soup
Rice and Vegetable Soup - A fine classic soup that looks and tastes great!
Healthy, because
Even smarter
Nutritional values
The high-quality protein and iron from the lean meat and the minerals in natural rice make the soup a real tonic. This is especially good for stress or when your health is not up to scratch!
The stew gets a particularly strong taste if you use cured brisket (order in advance from the butcher).
(Percentage of daily recommendation)
| Calorie | 364 cal. | (17 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 21.6 mg | (180 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 16.9 μg | (38 %) | ||
| Vitamin B₁₂ | 7.5 μg | (250 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,308 mg | (33 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 7.7 mg | (96 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 304 mg | |||
| Cholesterol | 105 mg |
Ingredients
- Ingredients
- 3 Tbsps Mustard (extra spicy)
- 3 sprigs marjoram
- 1 onion
- 1 ½ lbs lean Beef brisket
- 2 cloves
- 2 bay leaves
- 6 peppercorns
- salt
- 1 lb carrots
- 1 stalk Leeks (300 grams)
- 4 ozs short grain rice
- peppers
Kitchen utensils
Preparation steps
In a large pot, bring 2.5 liters (about 10 cups) water and mustard to a boil.
Meanwhile, rinse marjoram. Peel onion and cut into quarters.
Rinse brisket and pat dry. Add brisket to pot with onion, two stalks marjoram, cloves, bay leaves, peppercorns and 1 teaspoon salt. Simmer, covered, on low heat for 1 ½ hours, skimming off foam.
Meanwhile, rinse carrots, peel and cut diagonally into slices 1 cm (about 1/2-inch) thick. Rinse leek and cut diagonally into pieces 3 cm (about 1 inch) long.
After 1 ½ hours, lift brisket out of pot and place on a plate. Pour mustard broth through a fine sieve into a bowl. Measure 1.5 liters of broth and pour into pot.
Put brisket back into pot. Add carrots and rice and boil gently, covered, over low heat for about 10 minutes.
Add leek and cook until rice is just cooked, another 10 minutes.
Lift out brisket, cut off any fat, if present and cut into thin slices.
Season rice and vegetable soup with pepper and a little salt. Garnish with brisket slices and remaining marjoram.
