Ingredients Borscht cold
| beet | 500.0 (gram) |
| potatoes | 200.0 (gram) |
| cucumber | 2.0 (piece) |
| green onion | 75.0 (gram) |
| chicken egg | 2.0 (piece) |
| cream | 2.0 (table spoon) |
| sugar | 1.0 (teaspoon) |
| vinegar | 1.0 (teaspoon) |
| water | 6.0 (grain glass) |
| table salt | 1.0 (table spoon) |
| horseradish root | 1.0 (table spoon) |
Method of preparation
Peel the beets, cut into small cubes, put in a saucepan, cover with water, add vinegar and cook for 20-30 minutes. Strain and cool the finished beet broth; put the beets in a saucepan, add boiled potatoes and cucumbers, cut into small cubes, chopped egg and finely chopped green onions. Put grated horseradish, salt, sugar and mustard into a saucepan before serving. Pour all this with beetroot broth, add sour cream and stir. Serving on the table, sprinkle borsch with parsley or dill.
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 | 27.1 kCal | 1684 kCal | 1.6% | 5.9% | 6214 g |
| Proteins | 1.1 g | 76 g | 1.4% | 5.2% | 6909 g |
| Fats | 1.3 g | 56 g | 2.3% | 8.5% | 4308 g |
| Carbohydrates | 3 g | 219 g | 1.4% | 5.2% | 7300 g |
| organic acids | 60 g | ~ | |||
| Alimentary fiber | 2.2 g | 20 g | 11% | 40.6% | 909 g |
| Water | 90.3 g | 2273 g | 4% | 14.8% | 2517 g |
| Ash | 0.5 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 90 μg | 900 μg | 10% | 36.9% | 1000 g |
| Retinol | 0.09 mg | ~ | |||
| Vitamin B1, thiamine | 0.01 mg | 1.5 mg | 0.7% | 2.6% | 15000 g |
| Vitamin B2, riboflavin | 0.04 mg | 1.8 mg | 2.2% | 8.1% | 4500 g |
| Vitamin B4, choline | 13.7 mg | 500 mg | 2.7% | 10% | 3650 g |
| Vitamin B5, pantothenic | 0.1 mg | 5 mg | 2% | 7.4% | 5000 g |
| Vitamin B6, pyridoxine | 0.04 mg | 2 mg | 2% | 7.4% | 5000 g |
| Vitamin B9, folate | 3.7 μg | 400 μg | 0.9% | 3.3% | 10811 g |
| Vitamin B12, cobalamin | 0.03 μg | 3 μg | 1% | 3.7% | 10000 g |
| Vitamin C, ascorbic | 2.7 mg | 90 mg | 3% | 11.1% | 3333 g |
| Vitamin D, calciferol | 0.1 μg | 10 μg | 1% | 3.7% | 10000 g |
| Vitamin E, alpha tocopherol, TE | 0.2 mg | 15 mg | 1.3% | 4.8% | 7500 g |
| Vitamin H, biotin | 1 μg | 50 μg | 2% | 7.4% | 5000 g |
| Vitamin PP, NE | 0.2826 mg | 20 mg | 1.4% | 5.2% | 7077 g |
| niacin | 0.1 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 106.5 mg | 2500 mg | 4.3% | 15.9% | 2347 g |
| Calcium, Ca | 21.9 mg | 1000 mg | 2.2% | 8.1% | 4566 g |
| Magnesium, Mg | 7 mg | 400 mg | 1.8% | 6.6% | 5714 g |
| Sodium, Na | 21.1 mg | 1300 mg | 1.6% | 5.9% | 6161 g |
| Sulfur, S | 13.7 mg | 1000 mg | 1.4% | 5.2% | 7299 g |
| Phosphorus, P | 23.3 mg | 800 mg | 2.9% | 10.7% | 3433 g |
| Chlorine, Cl | 946.5 mg | 2300 mg | 41.2% | 152% | 243 g |
| Trace Elements | |||||
| Aluminum, Al | 90.4 μg | ~ | |||
| Bohr, B | 48.3 μg | ~ | |||
| Vanadium, V | 18.6 μg | ~ | |||
| Iron, Fe | 0.5 mg | 18 mg | 2.8% | 10.3% | 3600 g |
| Iodine, I | 2.6 μg | 150 μg | 1.7% | 6.3% | 5769 g |
| Cobalt, Co | 1.5 μg | 10 μg | 15% | 55.4% | 667 g |
| Lithium, Li | 4.2 μg | ~ | |||
| Manganese, Mn | 0.1324 mg | 2 mg | 6.6% | 24.4% | 1511 g |
| Copper, Cu | 46.7 μg | 1000 μg | 4.7% | 17.3% | 2141 g |
| Molybdenum, Mo. | 4.7 μg | 70 μg | 6.7% | 24.7% | 1489 g |
| Nickel, Ni | 2.4 μg | ~ | |||
| Rubidium, Rb | 95.2 μg | ~ | |||
| Selenium, Se | 0.008 μg | 55 μg | 687500 g | ||
| Fluorine, F | 8.5 μg | 4000 μg | 0.2% | 0.7% | 47059 g |
| Chrome, Cr | 4.3 μg | 50 μg | 8.6% | 31.7% | 1163 g |
| Zinc, Zn | 0.1696 mg | 12 mg | 1.4% | 5.2% | 7075 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.8 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.7 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 22.7 mg | max 300 mg |
The energy value is 27,1 kcal.
Cold borsch rich in vitamins and minerals such as: chlorine – 41,2%, cobalt – 15%
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Cold borscht PER 100 g
- 42 kCal
- 77 kCal
- 14 kCal
- 20 kCal
- 157 kCal
- 162 kCal
- 399 kCal
- 11 kCal
- 0 kCal
- 0 kCal
- 59 kCal
Tags: How to cook, calorie content 27,1 kcal, chemical composition, nutritional value, what vitamins, minerals, how to cook Borscht cold, recipe, calories, nutrients