Sauerkraut and Tomato Soup with Cranberries
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
337
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 337 cal. | (16 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 37.4 μg | (62 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 856 mg | (21 %) | ||
| Calcium | 179 mg | (18 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 27 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 garlic clove
- 500 grams Sauerkraut (from a bag)
- 1 onion
- 100 milliliters white wine (sweet)
- 1 tsp Juniper berries
- 2 bay leaves
- 1 can Tomatoes (peeled)
- salt
- peppers
- sugar
- 100 grams fresh Cranberry
- 400 grams Sour cream (for serving)
Preparation steps
1.
Peel garlic and finely chop. Peel onion and cut into half rings. Mix wine with sauerkraut, heat onion rings and garlic, add juniper berries and bay leaf over medium heat and simmer gently for about 15-20 minutes.
2.
Take the canned tomatoes and chop coarsely. After the end of the cooking time for the sauerkraut, add tomatoes and cook for another 5-10 minutes, add sugar to taste, season with salt and pepper.
3.
Spread sour cream in blobs on 4 deep plates and spoon the soup carefully over.
4.
Serve garnished with cramberries.
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