Composition / ingredients
Cooking method
1. Beets and eggs need to be boiled and cooled, greens and vegetables washed and dried.
2. Chop the beetroot or you can grate it on a coarse grater.
3. Cut the radish into quarters, and then each part into plates, not very thin. If the radish is small, just cut it in semicircles.
4. Cut cucumbers like radishes or cubes.
5. Peel the eggs and cut into medium-sized cubes.
6. Finely chop the onion, parsley and dill. Leave some whole twigs for decoration.
7. Mix all the prepared ingredients in a saucepan, pour them with kefir.
8. Add sour cream and mix again.
9. Pour water into a saucepan, add salt, stir again and put it in the refrigerator for about an hour. It is necessary that the borscht is cooled and infused.
10. Meanwhile, boil the potatoes.
Serve cold borscht to the table with a dish of potatoes. Boiled potatoes will be an excellent addition to it!
The calorie 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
- Fresh cucumbers - 15 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25 % fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Radish - 20 kcal/100g
- Kefir fat - 62 kcal/100g
- Kefir of 1% fat content - 38 kcal/100g
- Low-fat kefir - 30 kcal/100g
- Kefir "doctor beefy" 1,8% fat content - 45 kcal/100g
- Kefir 2.5% fat content - 53 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
