Soul Food
Soljanka
(1 vote)
(1 vote)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
469
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 469 cal. | (22 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 23 μg | (38 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 872 mg | (22 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 17.1 g | |||
| Uric acid | 138 mg | |||
| Cholesterol | 87 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For soljanka
- 1 onion
- 50 grams Bacon
- 1 Tbsp vegetable oil
- 4 Tbsps Tomato paste
- 250 grams canned Tomatoes
- 600 milliliters Beef broth
- 80 milliliters Pickle juice
- 1 bay leaf
- 4 Pickled cucumbers
- 150 grams cooked Meat (such as chicken or beef)
- 3 Hot dogs
- 150 grams Sauerkraut (canned)
- 1 tsp lemon juice
- salt
- freshly ground peppers
- For garnishing
- 4 Tbsps Sour cream
- 2 Tbsps Caper
- Dill
Preparation steps
1.
For the soljanka: Peel onion and cut into strips. Dice bacon. Heat oil in a saucepan and saute bacon and onion for about 4-5 minutes. Add tomato paste and saute briefly. Deglaze pan with tomatoes, pickle juice and broth and bring to a boil. Reduce heat and simmer for about 10 minutes on low heat, add bay leaf to the pan.
2.
Cut pickles into strips. Cut meat into strips or pieces and cut sausages into slices. Drain sauerkraut. Add all ingredients to the soup and heat through.
3.
Season soup with lemon juice, salt and pepper. Pour into bowls and serve garnished with sour cream, capers and dill.
