Tomato-sauerkraut Soup with Olives
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(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
257
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 257 cal. | (12 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 23 μg | (38 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 627 mg | (16 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 50 grams streaky, smoked Bacon
- 1 medium onion
- 1 garlic clove
- 250 grams Sauerkraut (mild)
- 400 milliliters Beef broth
- 100 grams pitted black Olives
- 4 Tbsps Tomato paste
- 200 milliliters dry white wine
- 1 tsp ground paprika (sweet)
- salt
- freshly ground peppers
- 1 pinch sugar
- 1 medium potato (starchy)
- 50 grams whipped Whipped cream
- Chives (for garnish)
Preparation steps
1.
Dice the bacon very finely. Peel the onion and garlic and chop finely. Fry the bacon in a saucepan over medium heat, add onion and garlic and sauté until translucent.
2.
Shred the sauerkraut slightly (optionally, chop into smaller pieces) and add to the saucepan with the tomato paste. Cover and simmer briefly. Pour in broth, and bring to a boil. Peel the potatoe, grate finely and add to the boiling soup. Reduce heat and simmer about 15-20 minutes. Cut olives in half and add along with the wine to the soup. Season to taste with sugar, paprika, salt and pepper.
3.
Pour the soup into soup bowls and serve garnished with a dollop of whipped cream and some chives.
