Borscht Base from Carrot Tops and Sorrel
An interesting borscht-base recipe — made from greens and sorrel. In winter, just simmer a fragrant meat broth, toss in your vegetables, and once everything is cooked, stir in this borscht base and serve. Aromatic with a gentle tang, it works in plenty of other dishes too.
Mya-cha
Recipe author
Borscht Base from Carrot Tops and Sorrel
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 %
1 g
Fats 0 %
0 g
Carbohydrates 80 %
4 g
19 kcal
GI:
100
/
0
/
0
- Soak the greens in warm water for 10 minutes, then move them to a sieve and rinse under running water. 2. Chop the greens, put them in a saucepan, cover with hot water, cook for 5 minutes, and add the salt. 3. Pack into clean, sterilized jars and seal with the lids. Once cooled, store in the refrigerator.
Caloric content of the products possible in the composition of the dish
- Dill greens - 38 kcal/100g
- Sorrel - 19 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Beet leaves - 12 kcal/100g
- Carrot tops - 35 kcal/100g
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