Borscht Twenty
Composition / ingredients
3
servings:
Step-by-step cooking
Step 1:
Chop the cabbage thinner.
Step 2:
Grate beets, carrots, onions finely chopped, tomatoes cut into quarters
Step 3:
Fry carrots, beets and onions over high heat for 5 minutes. Add the tomato and simmer for a couple more minutes.
Step 4:
Done! Sour cream - in a saucepan, borscht - on the table! Bon appetit!
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
