Vegetable Broth with Fish Dumpllings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 207 cal. | (10 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 76.1 μg | (127 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 156 μg | (52 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 1,057 mg | (26 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 211 μg | (106 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 183 mg | |||
| Cholesterol | 87 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the vegetable broth
- 2 carrots
- 300 grams Celery root
- 1 stalk Leeks
- 1 onion
- 1 Tbsp sunflower oil
- 2 bay leaves
- 2 Juniper berries
- 5 black peppercorns
- salt
- freshly ground peppers
Preparation steps
Rinse and trim the carrots and celery. Peel and cut the carrots into slices and chop the celery into similarly sized pieces. Cut the leek in half lengthwise, rinse well and cut into large pieces. Peel the onion and cut in half. Heat the oil in a large saucepan and fry the onion until brown with the cut side down for 3 minutes. Add the vegetables and sauté briefly and then pour in about 1 liter (approximately 4 cups) of water. Add the bay leaves, juniper berries and peppercorns, cover and simmer for about 45 minutes. Strain through a fine sieve and pour back into the pot. Season with salt and pepper.
Puree the fish in a blender. Sauté the shallots in butter. Mix the puree with the breadcrumbs, shallots and egg and knead. If the mixture is too soft, then add a little more bread crumbs. Season with salt, pepper, and parsley. Then with wet hands, form small dumplings.
Heat the broth again and simmer the dumplings for 5-6 minutes, until the dumplings rise to the surface.
To serve, pour broth and dumplings into soup bowls and garnish as desired.
