Vegetable borscht
Composition / ingredients
6
servings:
Cooking method
To prepare vegetable borscht, you must first prepare a roast: peel onions and carrots, cut them into cubes or cubes, fry until soft, then add peeled and sliced beets similar to other vegetables.
Fry everything together, reduce the heat, simmer the vegetables under the lid until the beets soften. At the end of cooking, add a little vinegar to preserve the bright color of the beetroot.
Peel the potatoes, chop them, immerse them in boiling water, add finely chopped cabbage.
Add salt, spices to taste (bay leaf, sweet peas, dried dill) and cook after boiling for 20-25 minutes on low heat.
At the end of cooking, add the roast.
Vegetable borscht is ready! You can serve it to the table, or you can let it brew until the next day.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- 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
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
