Vegetable and Beef Soup

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Vegetable and Beef Soup
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Health Score:
100 / 100
Difficulty:
advanced
Difficulty
Preparation:
2 h.
Preparation
Calories:
423
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie423 cal.(20 %)
Protein49 g(50 %)
Fat8 g(7 %)
Carbohydrates36 g(24 %)
Sugar added0 g(0 %)
Roughage10.7 g(36 %)
Vitamin A2.2 mg(275 %)
Vitamin D0 μg(0 %)
Vitamin E2.3 mg(19 %)
Vitamin K80.5 μg(134 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.4 mg(36 %)
Niacin22.5 mg(188 %)
Vitamin B₆1.7 mg(121 %)
Folate233 μg(78 %)
Pantothenic acid3.6 mg(60 %)
Biotin21.7 μg(48 %)
Vitamin B₁₂3.8 μg(127 %)
Vitamin C135 mg(142 %)
Potassium2,214 mg(55 %)
Calcium164 mg(16 %)
Magnesium142 mg(47 %)
Iron7.4 mg(49 %)
Iodine15 μg(8 %)
Zinc9.9 mg(124 %)
Saturated fatty acids3.5 g
Uric acid358 mg
Cholesterol96 mg
Complete sugar15 g

Ingredients

for
4
Ingredients
750 grams lean Ribeye Steak
500 grams Predominantly waxy potatoes
500 grams carrots
1 Kohlrabi
250 grams Cauliflower
1 stalk Leeks
salt
peppers
150 grams peas
Chervil
How healthy are the main ingredients?
potatocarrotCauliflowerCauliflowerLeekKohlrabi

Preparation steps

1.

Cook the beef in a pot with 2 liters of water (approximately 2 quarts). Cover and simmer 1 1/2 hours.

2.

Peel, rinse and dice the potatoes. Rinse the carrots and kohlrabi and cut them into sticks. Rinse the cauliflower and divide into florets. Rinse the leek and cut into rings.

3.

Remove the meat from the broth. Season the soup with salt and pepper. Add the prepared vegetables (except the leeks and peas) to the broth and cook for about 20 minutes. Trim the meat of its fat and sinews and cut into small cubes. About 5 minutes before the end of cooking, add the leeks and peas to the soup. Add the meat cubes back into the soup, heat everything through and season to taste. Pluck the chervil leaves from the stems and garnish the soup.

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