Composition / ingredients
Step-by-step cooking
Step 1:
Products that we will need to cook borscht with sprat in tomato and beans.
Step 2:
Wash the beans and soak them in cold water for 6-12 hours. Then drain the water, put it in a saucepan, pour 3 liters of water and cook for 1 hour.
Step 3:
After 1 hour, chop the cabbage and put it in a saucepan where the beans are cooked.
Step 4:
Peel potatoes, cut into cubes and put in borscht.
Step 5:
Grate carrots, finely chop onions, put everything in a frying pan and simmer over low heat for 10 minutes. Add to the borscht. Salt, add bay leaf and other spices to taste.
Step 6:
10-15 minutes before the end of cooking, add the sprat in the tomato.
Step 7:
Three beets on a coarse grater, simmer over low heat under the lid until soft.
Step 8:
When the potatoes and beans in the borscht are ready, remove the borscht from the fire and put stewed beets in it. In order to preserve the beautiful color of borscht, it is necessary that it does not boil after adding beets.
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 beetroot - 49 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Beans - 328 kcal/100g
- White beans - 352 kcal/100g
- Fiery red beans - 23 kcal/100g
- Fresh frozen beans in a package (300 g.) - 102 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Vegetable oil - 873 kcal/100g
- Baltic sprat - 137 kcal/100g
- Hot smoked sprat - 162 kcal/100g
- Caspian sprat - 191 kcal/100g
- Spiced sprat - 154 kcal/100g
- Salt sprat - 137 kcal/100g
- Salt - 0 kcal/100g
