Soup with Korean carrots, corn and potatoes
Composition / ingredients
12
servings:
Cooking method
Chicken meat, finely chop, wash, pour cold water and cook broth. Then add diced potatoes, Brussels sprouts, Korean carrots fried in vegetable oil, canned corn and salt to taste to the broth. Bring to a low heat until ready and pour hot on plates.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Ground black pepper - 255 kcal/100g
- Brussels sprouts - 43 kcal/100g
- Boiled Brussels sprouts - 36 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Canned sweet corn - 79 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- Korean carrots - 134 kcal/100g
