Borsch with Beans and Mushrooms
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
152
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 152 cal. | (7 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.4 g | (31 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 117.4 μg | (196 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 166 μg | (55 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,133 mg | (28 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 90 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 60 grams dried Porcini mushroom
- 400 grams Beets
- 1 onion
- 2 carrots
- 150 grams Celery root
- ¼ head Green cabbage (400 grams or approximately 1 pound)
- 2 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 800 milliliters Vegetable broth
- 2 bay leaves
- 3 peppercorns
- salt
- freshly ground peppers
- 150 grams white Beans (canned)
- 2 Tbsps apple cider vinegar
How healthy are the main ingredients?
Porcini mushroomTomato pasteapple cider vinegaronioncarrotsaltPreparation steps
1.
Soak the mushrooms in lukewarm water.
2.
Peel the beets, onion, carrots, celery and cabbage if necessary, rinse and cut into thin strips. Briefly cook together in hot oil, mix in the tomato paste and fry for about 5 minutes while stirring. Add the mushroom water and the broth, season with salt and pepper, add the spices and simmer for about 20 minutes over low heat. Rinse the beans, drain and add during the last 5 minutes along with the mushrooms. If necessary, add additional broth. Season with vinegar, salt and pepper and serve in soup bowls.
