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20-Minute Borscht

Love borscht? Add this recipe to your cookbook. It's the one that saves a restaurant when they've run out of borscht!

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Recipe author
Borscht Twenty
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 % 2 g
Fats 0 % 0 g
Carbohydrates 75 % 6 g
31 kcal
GI: 50 / 0 / 50

Cooking method

Cooking time: 20 min

  1. Step 1:

    Step 1

    Shred the cabbage as thinly as you can.

  2. Step 2:

    Step 2

    Grate the beet, grate the carrot, finely chop the onion, and cut the tomato into quarters.

  3. Step 3:

    Step 3

    Sauté the carrot, beet, and onion over high heat for 5 minutes. Add the tomato and cook for a couple more minutes.

  4. Step 4:

    Step 4

    Done! Sour cream in a gravy boat, borscht on the table! Enjoy!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Beetroot - 40  kcal/100g
  • Dried beetroot - 278  kcal/100g
  • Boiled beets - 49  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Onion - 41  kcal/100g
  • Lemon juice - 16  kcal/100g
  • White cabbage - 28  kcal/100g
  • Boiled white cabbage - 21  kcal/100g
  • Table salt - 0  kcal/100g
  • Broth - 15  kcal/100g

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