Barley, Sausage and Cabbage Soup
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
493
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 493 cal. | (23 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 2.3 μg | (4 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 2.3 μg | (5 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 93 mg | (98 %) | ||
| Potassium | 846 mg | (21 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 101 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ½ Savoy cabbage
- 300 grams waxy potatoes
- 150 grams Pearl barley
- 300 grams Bologna sausage
- 1 onion
- 2 Tbsps vegetable oil
- 800 milliliters Vegetable broth
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the cabbage, remove the core and cut the cabbage into thin strips. Peel, rinse and dice the potatoes. Rinse the barley and drain well. Remove the sausage casing and cut the sausage into thin strips. Peel the onion and chop finely.
2.
In a saucepan heat the oil and saute the onion until translucent. Add the sausage, the potatoes, the cabbage and barley and sauté briefly. Add the broth, season with salt and pepper and simmer over medium heat, stirring occasionally until the barley is tender, about 45 minutes. Season with salt and pepper and serve in heated soup bowls.
