Clear Dumpling Soup
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
268
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 268 cal. | (13 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 42.5 μg | (71 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 358 mg | (9 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 143 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the soup
- 1 l clear Beef broth
- 1 carrot
- 1 sm stalk Leeks
- For the dumplings
- 50 grams butter
- 2 eggs
- 50 grams Sour cream
- 1 Tbsp finely chopped parsley
- salt
- freshly ground peppers
- Nutmeg
- 100 grams Pastry flour
Preparation steps
1.
For the soup: Peel and thinly slice carrot. Rinse leek and slice white and light green sections. Simmer carrots and leeks in broth for about 6 minutes. Season soup with salt and pepper.
2.
For the dumplings: Beat butter until fluffy. Separate eggs. Mix sour cream with egg yolks and stir gradually into butter. Add parsley and season with salt, pepper and nutmeg.
3.
Beat egg whites until stiff and fold into flour with egg yolk mixture. Cover and chill for 15 minutes.
4.
Bring a large pot of salted water to boil. Use a tablespoon to form dumplings and cook in boiling water. Remove from heat and let sit for 10 minutes.
5.
Ladle soup into bowls and serve with some vegetables and dumplings. Garnish with remaining parsley.
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