Poultry Soup with Beets
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
75
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 75 cal. | (4 %) | ||
| Protein | 8.78 g | (9 %) | ||
| Fat | 1.08 g | (1 %) | ||
| Carbohydrates | 6.91 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 1.24 mg | (155 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.01 mg | (0 %) | ||
| Vitamin B₁ | 0.01 mg | (1 %) | ||
| Vitamin B₂ | 0.01 mg | (1 %) | ||
| Niacin | 4.21 mg | (35 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 40.88 μg | (14 %) | ||
| Pantothenic acid | 0.06 mg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 2.77 mg | (3 %) | ||
| Potassium | 121.87 mg | (3 %) | ||
| Calcium | 11.98 mg | (1 %) | ||
| Magnesium | 8.63 mg | (3 %) | ||
| Iron | 1.56 mg | (10 %) | ||
| Zinc | 0.13 mg | (2 %) | ||
| Saturated fatty acids | 0.15 g | |||
| Cholesterol | 38.19 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams Beets (precooked)
- 1 duck leg
- 800 milliliters Chicken broth
- 50 grams green Beans
- 2 large button Mushroom
- 1 Tbsp Raspberry vinegar
- salt (and pepper)
How healthy are the main ingredients?
saltPreparation steps
1.
Season duck breast with salt and pepper. Cut the skin in oblique stripes. Cook duck breast with the skin side down in an ovenproof pan. Place pan in the oven and cook at 180°C (approximately 350°F) for 10 minutes. Remove duck breast, let rest, discard fat and deglaze drippings with a little poultry broth.
2.
Trim green beans, blanch in boiling salted water for 10 minutes, remove, rinse with cold water and cut diagonally into small pieces. Cut beets into sticks. Clean mushrooms and cut into sticks.
3.
Boil gravy with remaining broth and season with salt, pepper and raspberry vinegar to taste. Add beets, mushrooms and beans and simmer 5 minutes. Cut duck breast in slices and add the juice to the soup. Serve.
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