Beef and Vegetable Broth
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 40 min.
Preparation
Calories:
668
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 668 cal. | (32 %) | ||
| Protein | 76 g | (78 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.3 g | (48 %) |
more nutritional values
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 130 μg | (217 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 34.2 mg | (285 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 271 μg | (90 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 19.8 μg | (44 %) | ||
| Vitamin B₁₂ | 16.8 μg | (560 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 2,669 mg | (67 %) | ||
| Calcium | 244 mg | (24 %) | ||
| Magnesium | 152 mg | (51 %) | ||
| Iron | 10.4 mg | (69 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 19 mg | (238 %) | ||
| Saturated fatty acids | 13.3 g | |||
| Uric acid | 538 mg | |||
| Cholesterol | 200 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 250 grams Beef bone
- 350 grams Beef (soup meat)
- salt
- 10 peppercorns
- 1 bunch Soup vegetables (cleaned and roughly chopped, such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
Preparation steps
1.
Rinse the soup bones and add with the beef into a pot with 2 litres (approximately 10 cups) of cold water. Season with salt, add the peppercorns and the soup vegetables to the beef, and bring to a boil. Skim off any resulting foam and let the broth simmer for about 1½ hours over low heat.
2.
Strain the broth through a sieve into a pot and place the beef back into the strained broth. Let the broth cool overnight. Remove the solidified fat on the surface with a skimmer, season the broth to taste and serve.
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