Cabbage Soup with Beef Strips
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
417
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 417 cal. | (20 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.2 g | (34 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.9 mg | (74 %) | ||
| Vitamin K | 118.6 μg | (198 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.8 mg | (98 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 277 μg | (92 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 112 mg | (118 %) | ||
| Potassium | 1,673 mg | (42 %) | ||
| Calcium | 199 mg | (20 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 209 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 26 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 2 scallions
- 200 grams Napa cabbage
- 400 grams cooked Beets (vacuum packed)
- 200 grams Red cabbage
- 200 grams Steak
- 2 Tbsps sunflower oil
- 400 milliliters Beef broth
- salt
- freshly ground peppers
- Caraway (ground)
- 1 Tbsp balsamic vinegar
- 2 Tbsps Sour cream
- 2 Tbsps scallions (for garnishing)
Preparation steps
1.
Rinse and dry scallions, cut into rings. Set some aside for garnishing. Cut savoy cabbage into strips and dice beets. Cut red cabbage into thin strips.
2.
Cut steak into thin strips. Heat oil in a pan and saute beef on all sides, place into a baking pan and keep warm in preheated oven at 70°C (approximately 150°F). Saute scallions in the same pan. Deglaze pan with broth and add beets and savoy cabbage, simmer for about 15 minutes.
3.
Blanch red cabbage in boiling salted water for 2-3 minutes.
4.
Return meat to the soup and heat through. Season with salt, pepper, vinegar and cumin powder. Pour into warmed plates, top with red cabbage and garnish with remaining scallions, sour cream and chives. Serve.
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