Sauerkraut Soup with Crispy Pork Ribs
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(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
812
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 812 cal. | (39 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 36.1 μg | (60 %) | ||
| Vitamin B₁ | 2 mg | (200 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 23.1 mg | (193 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 1,804 mg | (45 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 23.6 g | |||
| Uric acid | 362 mg | |||
| Cholesterol | 178 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram Pork ribs
- 700 grams potatoes
- 500 grams Sauerkraut
- 4 Tbsps butter
- 2 onions
- salt
- peppers
- 4 garlic cloves
Preparation steps
1.
Bring 1 liter (approximately 1 quart) of water to a boil, add the ribs and lower the heat to a simmer. Simmer 45 minutes. Remove the ribs and set aside. Skim the fat from the broth. Peel the onions and chop finely. Scrub and peel the potatoes and dice. Coarsely chop the cabbage. Heat 2 tablespoons butter in a large saucepan, add the onions, potatoes and sauerkraut and saute briefly.
2.
Pour in the broth. Peel the garlic, chop finely and add to the saucepan and simmer over low heat until the vegetables are tender, about 25 minutes. Season with salt and pepper.
3.
Meanwhile, heat the remaining butter in a skillet, add the ribs and saute on both sides until crispy and brown. Cut between the bones and serve the ribs with the cabbage soup.
