Sauerkraut Soup with Smoked Bacon and Potatoes
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
271
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 271 cal. | (13 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 31.9 μg | (53 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 1,033 mg | (26 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 138 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams starchy potatoes
- 1 onion
- 1 garlic clove
- 1 Tbsp clarified butter
- 400 grams Sauerkraut
- 100 milliliters Cider
- 100 milliliters Apple juice
- 800 milliliters Beef broth
- 1 tsp Caraway
- 1 bay leaf
- salt
- freshly ground peppers
- 250 grams Smoked bacon (diced)
Preparation steps
1.
Peel the potatoes and dice. Peel the onion and chop finely. Peel the garlic. Sauté the onion in hot butter until translucent, add the potatoes, garlic and sauerkraut and sauté briefly. Add the cider and cook until evaporated. Add the apple juice, broth and spices. Season with salt and pepper, bring to a boil then reduce the heat, add the bacon and simmer, covered, over low heat for about 40 minutes.
2.
Season and serve with salt and pepper.
