Lean borscht
Composition / ingredients
5
Servings:
Step-by-step cooking
To begin with, cut the peeled potatoes into even cubes, put them in a saucepan, pour water and leave to cook for ten minutes. At this time, we cut the well-peeled carrots and beets into strips or, if a grater is preferable, three all on a large grater. We cut onion and sweet bell pepper into half rings, thinly chop cabbage. Carrots, beets, peppers and onions are placed in neat piles in a frying pan, in which the heated oil is already located, and fry so that the colors of these products do not mix. In this case, our borscht will turn out more beautiful. Before the end of frying, add pepper and salt to taste. Add cabbage to the already partially boiled potatoes, and after three minutes – our fragrant roast. Cook for 5-7 minutes and then pour in the juice from the pickled beetroot (which can be replaced with tomatoes).
We lower the washed bay leaf and cloves into the pan, if you like its taste. When the borscht boils, remove it from the stove and let it stand under the lid for 20-30 minutes. Then we pour it on plates and feed the family members. This recipe, among other things, will help to lose extra pounds.
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
- 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
- Carnation - 323 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g