Vegetable Broth with Fish Dumpllings

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Vegetable Broth with Fish Dumpllings
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Health Score:
86 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 50 min.
Preparation
Calories:
207
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie207 cal.(10 %)
Protein21 g(21 %)
Fat6 g(5 %)
Carbohydrates16 g(11 %)
Sugar added0 g(0 %)
Roughage7 g(23 %)
Vitamin A1 mg(125 %)
Vitamin D1.6 μg(8 %)
Vitamin E3.8 mg(32 %)
Vitamin K76.1 μg(127 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin8.2 mg(68 %)
Vitamin B₆0.6 mg(43 %)
Folate156 μg(52 %)
Pantothenic acid1.1 mg(18 %)
Biotin10.7 μg(24 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C29 mg(31 %)
Potassium1,057 mg(26 %)
Calcium133 mg(13 %)
Magnesium53 mg(18 %)
Iron1.9 mg(13 %)
Iodine211 μg(106 %)
Zinc1.3 mg(16 %)
Saturated fatty acids1.6 g
Uric acid183 mg
Cholesterol87 mg
Complete sugar8 g

Ingredients

for
4
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
For the fish dumplings
350 grams Cod (chilled)
4 Tbsps breadcrumbs
1 large egg
2 shallots (finely chopped)
1 tsp butter
1 Tbsp parsley (finely chopped)
salt
freshly ground peppers
How healthy are the main ingredients?
LeekparsleycarrotonionJuniper berriessalt

Preparation steps

1.

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.

2.

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.

3.

Heat the broth again and simmer the dumplings for 5-6 minutes, until the dumplings rise to the surface.

4.

To serve, pour broth and dumplings into soup bowls and garnish as desired.