Soup with Sorrel, Potatoes and Eggs
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
275
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 275 cal. | (13 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 12.1 μg | (20 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 16.9 μg | (38 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 620 mg | (16 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 239 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 potatoes (starchy, about 500 grams)
- 1 onion
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 800 milliliters Beef broth (or vegetable broth)
- 200 milliliters milk
- 4 eggs
- 2 handfuls Sorrel
- 1 Tbsp lemon juice
- salt
- Caraway (ground)
- freshly ground peppers
- freshly chopped Dill (for sprinkling)
Preparation steps
1.
Scrub potatoes and steam for about 30 minutes.
2.
Peel onion and chop finely. Hea butter in a saucepan and saute onion until translucent. Add flour and saute briefly. Add broth and milk, stirring. Simmer for about 10 minutes or slightly creamy, stirring occasionally. Add more broth or simmer down to reach desired consistency.
3.
Cook eggs for about 10 minutes until hard-boiled. Rinse and peel, halve.
4.
Rinse sorrel, shake dry and chop coarsely. Add to the soup and season with lemon juice, salt, cumin powder and pepper.
5.
Peel potatoes and place into bowls, crush until lightly lumpy with a fork. Pour soup over and top with eggs. Sprinkle with dill and serve.
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