Composition / ingredients
Cooking method
1. Peel the potatoes, cut into large cubes, pour water and cook it for 20 minutes.
2. Peel the onion, chop it finely.
3. Peeled carrots and beets are cut into small cubes.
4. Garlic is crushed.
5. Heat vegetable oil in a frying pan, put onions, carrots, beets and garlic in it, fry for 10 minutes (until soft).
6. We spread tomato paste to the vegetables, mix, keep on fire for a couple of minutes.
7. Add the contents of the frying pan to the pot to the potatoes, cook everything together for 5-7 minutes.
8. Meanwhile, my beet tops, chop it and put it in borscht.
9. Salt, pepper, add sugar, taste.
10. Cook the borscht for a few more minutes, then pour in the lemon juice and turn off the heating.
Ready-made borscht is served with sour cream finely chopped dill.
Bon appetit!
Calorie content of the products possible in 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
- 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
- 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
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Beet leaves - 12 kcal/100g
