Lean mushroom beetroot
Composition / ingredients
2
Servings:
Cooking method
Regardless of which mushrooms you take: fresh or dried, they need to be boiled beforehand, and then chopped into small pieces. Mushroom broth becomes the basis for soup. Here we send already boiled beets cut into strips, peeled and diced pickles, as well as green onions, dill and grated horseradish. We salt everything to taste. Kvass (bread or beetroot), a little beet broth (from under the peeled beetroot), cucumber brine (cabbage will also do) is also added to the beetroot. The soup should be cooled before serving. Chopped boiled eggs and sour cream are added to the plates.
Caloric content of the products possible in the composition of the dish
- 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
- Forest mushrooms - 21 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Horseradish - 49 kcal/100g
- Grated horseradish with lemon - 117 kcal/100g
- Grated horseradish with garlic - 72 kcal/100g
- Horseradish grated table - 117 kcal/100g
- Dill greens - 38 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Pickles - 11 kcal/100g
- Pepper - 26 kcal/100g
- Kvass - 25 kcal/100g
