Borsch Soup

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Borsch Soup
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Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
3 h.
Preparation
Calories:
463
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie463 cal.(22 %)
Protein31 g(32 %)
Fat22 g(19 %)
Carbohydrates34 g(23 %)
Sugar added5 g(20 %)
Roughage11.4 g(38 %)
Vitamin A1.3 mg(163 %)
Vitamin D0.1 μg(1 %)
Vitamin E7.6 mg(63 %)
Vitamin K149.6 μg(249 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin14.4 mg(120 %)
Vitamin B₆0.9 mg(64 %)
Folate198 μg(66 %)
Pantothenic acid2 mg(33 %)
Biotin13.3 μg(30 %)
Vitamin B₁₂6 μg(200 %)
Vitamin C87 mg(92 %)
Potassium2,061 mg(52 %)
Calcium161 mg(16 %)
Magnesium104 mg(35 %)
Iron5.4 mg(36 %)
Iodine13 μg(7 %)
Zinc7.7 mg(96 %)
Saturated fatty acids8.8 g
Uric acid255 mg
Cholesterol85 mg
Complete sugar26 g

Ingredients

for
4
Ingredients
1 bunch Soup vegetables
500 grams Beef (Lean soup meat)
salt
300 grams Beets
2 Tbsps vegetable oil
1 Tbsp sugar
1 Tbsp Vinegar
100 grams Tomato paste
2 onions
150 grams carrots
1 Parsnip
25 grams butter
125 grams potatoes
350 grams Green cabbage
2 garlic cloves
5 black peppercorns
2 bay leaves
lemons (for garnish)
How healthy are the main ingredients?
BeefcarrotpotatoTomato pastesugarsalt

Preparation steps

1.

Rinse, trim and chop soup vegetables. Mix together with meat in a pot. Add about 2 liters (approximately 8 cups) of water and bring to a boil. Simmer for about 1.5 hours, until meat is tender (broth skim). Remove meat from the broth, chill, and then cut into cubes. Set the broth aside.

2.

Peel beetroot and cut into fine strips or cubes. Heat oil and sauté beetroot. Add sugar, vinegar and tomato paste. Stir and cover, letting simmer for about 30 minutes, then put aside.

3.

Peel and grate onions, carrots and parsnip root. Melt butter in a pan and fry the vegetables, then set aside.

4.

Peel potatoes and dice. Rinse, trim and cut cabbage into fine strips. Add both to the broth, cover and cook for about 15 minutes.

5.

Peel garlic and chop finely. Add with beetroot, onions, carrots, parsnip root, peppercorns and bay leaves to potatoes and cabbage in the broth and cook an additional 10 minutes.

6.

Add cubes of meat cubes to the pot and briefly heat. Garnish with lemon slice and parsley, if desired, and serve.