White stock for soup

2 h 30 min
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Water 1.65 l
Bones 0.3 kg
Onion 0.1 kg
Carrots 0.05 kg
Green leek 0.5 ud
Meat for stewing 0.15 kg
Elaboration
  • Chop the bones.
  • Wash the green part of the leek and chop.
  • Peel and cut the onions into halves or quarters.
  • Wash, peel and cut the carrots into pieces.
  • Put all ingredients in a pot with cold water and boil. Reduce the heat and cook it taking away the foam constantly for at least 2 hours.
  • Once finished, strain, let it settle and degrease the resulting liquid.
Nutritional information (1 portion)
Energy
184.78
kcal
Carbohydrates
16.24
g
Proteins
9.31
g
Lipids
7.75
g
Fiber 6.42 g
Saturates 2.43 g
Monounsaturated fatty acids 2.89 g
Polyunsaturated fatty acids 1.46 g
Cholesterol 21.6 mg
Calcium 146.32 mg
Iron 2.72 mg
Zinc 1.08 mg
Vitamin A 257.72 ug
Vitamin C 43.92 g
Folic acid 158.91 ug
Salt (Sodium) 58.39 mg
Sugars 15.01 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.