Beetroot in Hebrew
Composition / ingredients
6
Servings:
Step-by-step cooking
Step 1:
Peel the beets and boil them together with potatoes and onions.
Step 2:
Remove the cooked vegetables. Remove the onion, grate the beetroot on a large or medium grater and put it back into the broth. Mash the potatoes in mashed potatoes so that they are completely mixed with the broth. Add citric acid, sugar and salt to taste to the resulting broth. Cool.
Step 3:
Cucumbers and eggs cut into small cubes.
Step 4:
Put a mixture of eggs, cucumber and coriander, parsley, dill in each plate.
Step 5:
Pour beetroot broth over the okroshka, put a spoonful of sour cream in each plate. Bon appetit!
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
- Fresh cucumbers - 15 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream with 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
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Citric acid - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
