Sauerkraut Soup with Crispy Pork Ribs

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Sauerkraut Soup with Crispy Pork Ribs
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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)
Calorie812 cal.(39 %)
Protein54 g(55 %)
Fat52 g(45 %)
Carbohydrates31 g(21 %)
Sugar added0 g(0 %)
Roughage5.3 g(18 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.2 μg(1 %)
Vitamin E1.7 mg(14 %)
Vitamin K36.1 μg(60 %)
Vitamin B₁2 mg(200 %)
Vitamin B₂0.5 mg(45 %)
Niacin23.1 mg(193 %)
Vitamin B₆1.8 mg(129 %)
Folate71 μg(24 %)
Pantothenic acid2.2 mg(37 %)
Biotin12.8 μg(28 %)
Vitamin B₁₂4.5 μg(150 %)
Vitamin C60 mg(63 %)
Potassium1,804 mg(45 %)
Calcium110 mg(11 %)
Magnesium113 mg(38 %)
Iron6.4 mg(43 %)
Iodine11 μg(6 %)
Zinc4.4 mg(55 %)
Saturated fatty acids23.6 g
Uric acid362 mg
Cholesterol178 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
1 kilogram Pork ribs
700 grams potatoes
500 grams Sauerkraut
4 Tbsps butter
2 onions
salt
peppers
4 garlic cloves
How healthy are the main ingredients?
potatoSauerkrautonionsaltgarlic clove

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.

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