Tomato Soup with Fish Dumplings
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
249
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 249 cal. | (12 %) | ||
| Protein | 15.7 g | (16 %) | ||
| Fat | 11.94 g | (10 %) | ||
| Carbohydrates | 20.57 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.84 g | (13 %) |
more nutritional values
| Vitamin A | 264.06 mg | (33,008 %) | ||
| Vitamin D | 0.44 μg | (2 %) | ||
| Vitamin E | 2.57 mg | (21 %) | ||
| Vitamin B₁ | 0.29 mg | (29 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.36 mg | (26 %) | ||
| Folate | 62.92 μg | (21 %) | ||
| Pantothenic acid | 1.17 mg | (20 %) | ||
| Biotin | 11.18 μg | (25 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 35.51 mg | (37 %) | ||
| Potassium | 824.94 mg | (21 %) | ||
| Calcium | 77.06 mg | (8 %) | ||
| Magnesium | 48.12 mg | (16 %) | ||
| Iron | 1.74 mg | (12 %) | ||
| Iodine | 14.7 μg | (7 %) | ||
| Zinc | 0.95 mg | (12 %) | ||
| Saturated fatty acids | 5.38 g | |||
| Cholesterol | 84.64 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Tomatoes
- 2 onions
- 2 Tbsps butter
- 400 milliliters vegetable stock (jar)
- 1 Tbsp Tomato paste
- salt
- 150 grams trout
- 1 slice Toast
- 1 egg
- 1 Tbsp Crème fraiche
- 1 Tbsp lemon juice
- 4 stems Dill
Preparation steps
1.
Peel the onion, dice finely, and cook in butter. Rinse the tomatoes and cut into eighths. Add to the onions and cook briefly. Pour in the stock, and simmer for 30 minutes on low heat. Cut the fish into very small pieces. Remove the crust from the toast and puree with egg, salt, pepper, and creme fraiche. Mix in the lemon juice. Rinse the dill, remove the leaves, chop 2/3 of it, and fold into the fish mixture.
2.
Strain the tomato soup through cheesecloth, add in the tomato paste, season with salt and pepper, and reheat. Using 2 spoons, shape the fish mixture into dumplings. Cook in boiling salted water for 5 minutes. Serve the soup with 3 dumplings, garnished with dill.
