Directions:
- Rinse the sauerkraut and drain it well.
- Simmer the sauerkraut in the stock for 30 minutes.
- Meanwhile, scrape or peel the parsley root and carrot, and chop or grate them finely, as well as the celery.
- Saute them in the butter until soft.
- Sprinkle with the flour, and stir in the tomato paste, bay leaves, salt& pepper.
- Cook a minute or two longer.
- Thin with a little of the soup.
- Add this mixture to the soup, along with the shredded cabbage and cooked meat.
- Simmer for another 15 minutes, or until the cabbage is tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 77.92 Kcal (326 kJ) | ||
| Calories from fat | 37.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.16g | 6% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 529.93mg | 22% | |
| Potassium | 320.25mg | 7% | |
| Total Carbs | 9.21g | 3% | |
| Sugars | 4.06g | 16% | |
| Dietary Fiber | 4.15g | 17% | |
| Protein | 1.82g | 4% | |
| Vitamin C | 26.2mg | 44% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.1mg | 6% | |
| Calcium | 51.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 55.56 Kcal (233 kJ) | ||
| Calories from fat | 26.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.97g | 6% | |
|---|---|---|---|
| Cholesterol | 7.26mg | 3% | |
| Sodium | 377.81mg | 22% | |
| Potassium | 228.32mg | 7% | |
| Total Carbs | 6.57g | 3% | |
| Sugars | 2.89g | 16% | |
| Dietary Fiber | 2.96g | 17% | |
| Protein | 1.3g | 4% | |
| Vitamin C | 18.7mg | 44% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.8mg | 6% | |
| Calcium | 36.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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