Sauerkraut Soup with Smoked Salmon
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
366
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 366 cal. | (17 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 34.4 μg | (57 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,113 mg | (28 %) | ||
| Calcium | 192 mg | (19 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 57 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 2 Tbsps vegetable oil
- 1 Tbsp Pastry flour
- 400 milliliters Vegetable broth
- 300 milliliters milk
- 500 grams Sauerkraut (canned)
- salt
- freshly ground peppers
- 400 grams waxy potatoes
- 100 grams Crème fraiche
- 1 Tbsp scallions
- 200 grams smoked Salmon
Preparation steps
1.
Peel the onion, halve and cut into strips. In a saucepan, heat the oil and cook the onion until translucent. Sprinkle the onions with the flour, stir to coat and pour in the broth and milk. Whisk vigorously, so that no lumps form. Stir in the sauerkraut, season with salt and pepper and simmer for 40-45 minutes over medium heat.
2.
In the meantime, peel, rinse, and dice the potatoes. 15 minutes before end of cooking, add the potato cubes to the soup and continue to cook. Stir in the crème fraîche, season again and pour into soup bowls. Serve garnished with chopped chives and salmon pieces.
