Borsch Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 463 cal. | (22 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 11.4 g | (38 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 149.6 μg | (249 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.4 mg | (120 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 198 μg | (66 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 87 mg | (92 %) | ||
| Potassium | 2,061 mg | (52 %) | ||
| Calcium | 161 mg | (16 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 7.7 mg | (96 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 255 mg | |||
| Cholesterol | 85 mg | |||
| Complete sugar | 26 g |
Ingredients
- 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)
Preparation steps
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.
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.
Peel and grate onions, carrots and parsnip root. Melt butter in a pan and fry the vegetables, then set aside.
Peel potatoes and dice. Rinse, trim and cut cabbage into fine strips. Add both to the broth, cover and cook for about 15 minutes.
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.
Add cubes of meat cubes to the pot and briefly heat. Garnish with lemon slice and parsley, if desired, and serve.
