Vegetable Stew
Nutritional values
(Percentage of daily recommendation)
| Calorie | 315 cal. | (15 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.9 g | (56 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 113.3 μg | (189 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 303 μg | (101 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 16.8 μg | (37 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 299 mg | (315 %) | ||
| Potassium | 2,525 mg | (63 %) | ||
| Calcium | 193 mg | (19 %) | ||
| Magnesium | 140 mg | (47 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 166 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 2 onions
- 2 bunches Soup vegetables
- 500 grams Tomatoes
- 1 tsp Caraway
- 2 Tbsps sweet ground paprika
- 1 red Bell pepper
- 1 yellow Bell pepper
- 1 green Bell pepper
- 1 kilogram small, waxy potatoes
- 1 bunch Chives
- 75 grams fresh Horseradish
- salt
- freshly ground pepper
Preparation steps
Peel and dice the onions. Rinse the soup vegetables and cut into cubes. Rinse the tomatoes, remove the stalks and cut into cubes. Pour the soup vegetables, tomatoes and 2 liters (approximately 8.5 cups) of water into a pot. Season with caraway seeds and paprika. Simmer over low heat for about 90 minutes. Rinse the peppers, quarter, remove the seeds and place on a baking sheet, cut side down.
Grill the peppers in the oven for about 7 minutes, until the skin starts to blister. Remove from the oven and cover with a damp cloth for 10 minutes. Peel the peppers and cut into pieces. Peel, rinse and dice the potatoes. Pour the potatoes into a pot.
Pour 3/4 liter (approximately 3 cups) of the broth through a sieve over the potatoes. Cook for about 20 minutes. Halfway through cooking, add the peppers. Rinse the chives, drain and chop. Peel the horseradish, rinse and grate. Add the chives and horseradish to the soup. Season with salt and pepper. Serve immediately.
