Vegetable Pork Stew
Nutritional values
(Percentage of daily recommendation)
| Calorie | 546 cal. | (26 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 22.4 μg | (37 %) | ||
| Vitamin B₁ | 2 mg | (200 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 19.1 mg | (159 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 15.3 μg | (34 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 1,514 mg | (38 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 7.5 mg | (94 %) | ||
| Saturated fatty acids | 12.3 g | |||
| Uric acid | 332 mg | |||
| Cholesterol | 131 mg | |||
| Complete sugar | 8 g |
Ingredients
Preparation steps
Fill the spices in a spice bag (or a large tea bag) and boil in a large pot with about 2 liters (approximately 8 1/2 cups) of water and vinegar. Add the pork and make sure t it is covered with water. Then let cook for 60-70 minutes. If necessary, add more water.
Meanwhile, peel, rinse and cut potatoes into 2 cm (approximately 3/4 inch) thick pins or dice the potatoes. Peel the carrot and cut thin strips. Peel the kohlrabi and slice or cut into fine strips. Peel, halve and cut the onions into narrow rings. Put the vegetables in with the meat 10-15 minutes before the end of cooking the meat and let cook.
Before serving, remove the spice bag, remove the meat and tear into pieces. Then re-insert meat into the soup and season with salt, pepper and nutmeg.
Divide in bowls and serve garnished with parsley.
