Savory Stew with Smoked Pork, Potatoes and Carrots
(1 vote)
(1 vote)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 50 min.
Ready in
Calories:
270
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 270 cal. | (13 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9 mg | (75 %) | ||
| Vitamin K | 35.4 μg | (59 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 12.6 mg | (105 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 112 mg | (118 %) | ||
| Potassium | 1,285 mg | (32 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 97 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 small Head of cabbage
- 1 onion
- 500 grams potatoes
- 4 carrots
- vegetable oil (for sautéing)
- 400 grams Smoked pork chop
- 1 ½ liters Beef broth
- 1 bunch parsley
- salt
- peppers
Preparation steps
1.
Remove outer leaves from cabbage, cut in half and then into wedges. Rinse, dry and cut leaves into strips. Peel onion and potatoes and finely chop. Peel and slice carrots.
2.
In a large pot, heat the oil and sauté the onion. Then add cabbage, potatoes and carrots to the onion and sauté for 4 minutes.
3.
Pour in broth and cover. Simmer for 10 minutes.
4.
Cut the smoked pork into cubes, add to the soup and simmer for another 10 minutes. Season the soup with salt and pepper.
5.
Rinse parsley, finely chop and sprinkle over the soup to serve.
