Ingredients Borsch with cabbage and potatoes
| beet | 160.0 (gram) |
| White cabbage | 80.0 (gram) |
| potatoes | 80.0 (gram) |
| carrot | 40.0 (gram) |
| parsley root | 10.0 (gram) |
| onion | 40.0 (gram) |
| tomato paste | 30.0 (gram) |
| cooking fat | 20.0 (gram) |
| sugar | 10.0 (gram) |
| vinegar | 16.0 (gram) |
| Meat broth transparent | 800.0 (gram) |
Method of preparation
Chopped fresh cabbage is placed in boiling broth or water, brought to a boil, then potatoes cut into cubes are added, boiled for 10-15 minutes, sauteed vegetables, stewed or boiled beets are put (p. 61) and the borscht is cooked until cooked. 5-10 minutes before the end of cooking, add salt, sugar, spices. When using sauerkraut, stewed cabbage is introduced into borscht along with beets. Borscht can be seasoned with browned flour, diluted broth or water (10 g flour per 1000 g borscht)
You can create your own recipe taking into account the loss of vitamins and minerals using the recipe calculator in the application.
Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 61.6 kCal | 1684 kCal | 3.7% | 6% | 2734 g |
| Proteins | 3.8 g | 76 g | 5% | 8.1% | 2000 g |
| Fats | 2.9 g | 56 g | 5.2% | 8.4% | 1931 g |
| Carbohydrates | 5.4 g | 219 g | 2.5% | 4.1% | 4056 g |
| organic acids | 0.1 g | ~ | |||
| Alimentary fiber | 1.1 g | 20 g | 5.5% | 8.9% | 1818 g |
| Water | 127.8 g | 2273 g | 5.6% | 9.1% | 1779 g |
| Ash | 0.7 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 400 μg | 900 μg | 44.4% | 72.1% | 225 g |
| Retinol | 0.4 mg | ~ | |||
| Vitamin B1, thiamine | 0.03 mg | 1.5 mg | 2% | 3.2% | 5000 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 9.1% | 1800 g |
| Vitamin B4, choline | 4.3 mg | 500 mg | 0.9% | 1.5% | 11628 g |
| Vitamin B5, pantothenic | 0.1 mg | 5 mg | 2% | 3.2% | 5000 g |
| Vitamin B6, pyridoxine | 0.08 mg | 2 mg | 4% | 6.5% | 2500 g |
| Vitamin B9, folate | 4.7 μg | 400 μg | 1.2% | 1.9% | 8511 g |
| Vitamin B12, cobalamin | 0.08 μg | 3 μg | 2.7% | 4.4% | 3750 g |
| Vitamin C, ascorbic | 4.8 mg | 90 mg | 5.3% | 8.6% | 1875 g |
| Vitamin D, calciferol | 0.02 μg | 10 μg | 0.2% | 0.3% | 50000 g |
| Vitamin E, alpha tocopherol, TE | 0.1 mg | 15 mg | 0.7% | 1.1% | 15000 g |
| Vitamin H, biotin | 0.3 μg | 50 μg | 0.6% | 1% | 16667 g |
| Vitamin PP, NE | 1.6308 mg | 20 mg | 8.2% | 13.3% | 1226 g |
| niacin | 1 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 208.8 mg | 2500 mg | 8.4% | 13.6% | 1197 g |
| Calcium, Ca | 17.1 mg | 1000 mg | 1.7% | 2.8% | 5848 g |
| Magnesium, Mg | 14 mg | 400 mg | 3.5% | 5.7% | 2857 g |
| Sodium, Na | 19.7 mg | 1300 mg | 1.5% | 2.4% | 6599 g |
| Sulfur, S | 19.1 mg | 1000 mg | 1.9% | 3.1% | 5236 g |
| Phosphorus, P | 51.5 mg | 800 mg | 6.4% | 10.4% | 1553 g |
| Chlorine, Cl | 22.7 mg | 2300 mg | 1% | 1.6% | 10132 g |
| Trace Elements | |||||
| Aluminum, Al | 158.3 μg | ~ | |||
| Bohr, B | 91.3 μg | ~ | |||
| Vanadium, V | 29.9 μg | ~ | |||
| Iron, Fe | 1 mg | 18 mg | 5.6% | 9.1% | 1800 g |
| Iodine, I | 3.4 μg | 150 μg | 2.3% | 3.7% | 4412 g |
| Cobalt, Co | 1.7 μg | 10 μg | 17% | 27.6% | 588 g |
| Lithium, Li | 7.4 μg | ~ | |||
| Manganese, Mn | 0.1597 mg | 2 mg | 8% | 13% | 1252 g |
| Copper, Cu | 56.2 μg | 1000 μg | 5.6% | 9.1% | 1779 g |
| Molybdenum, Mo. | 4.6 μg | 70 μg | 6.6% | 10.7% | 1522 g |
| Nickel, Ni | 4.7 μg | ~ | |||
| Olovo, Sn | 2.4 μg | ~ | |||
| Rubidium, Rb | 141.5 μg | ~ | |||
| Fluorine, F | 13.2 μg | 4000 μg | 0.3% | 0.5% | 30303 g |
| Chrome, Cr | 5.2 μg | 50 μg | 10.4% | 16.9% | 962 g |
| Zinc, Zn | 0.305 mg | 12 mg | 2.5% | 4.1% | 3934 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 1.5 g | ~ | |||
| Mono- and disaccharides (sugars) | 3.1 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 4.9 mg | max 300 mg |
The energy value is 61,6 kcal.
Borsch with cabbage and potatoes rich in vitamins and minerals such as: vitamin A – 44,4%, cobalt – 17%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
CALORIE AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Borsch with cabbage and potatoes PER 100 g
- 42 kCal
- 28 kCal
- 77 kCal
- 35 kCal
- 51 kCal
- 41 kCal
- 102 kCal
- 897 kCal
- 399 kCal
- 11 kCal
Tags: How to cook, calorie content 61,6 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Borsch with cabbage and potatoes, recipe, calories, nutrients