Ingredients Mushroom borsch
| water | 2000.0 (gram) |
| dried porcini mushroom | 50.0 (gram) |
| beet | 200.0 (gram) |
| White cabbage | 200.0 (gram) |
| carrot | 1.0 (piece) |
| tomato paste | 1.0 (table spoon) |
| table salt | 2.0 (teaspoon) |
| lemon acid | 2.0 (gram) |
| cream | 100.0 (gram) |
| parsley | 2.0 (table spoon) |
| animal fat | 2.0 (table spoon) |
| onion | 1.0 (piece) |
Method of preparation
Rinse the mushrooms, soak in water for several hours, then boil. Put beets grated with shavings, fat, tomato paste in a separate saucepan, add a little liquid and simmer under the lid, adding water as necessary and making sure not to burn. Dip chopped cabbage into the mushroom broth, add grated and fried carrots and onions and cook until vegetables are soft, add beets. Season with salt and acid. Serve sour cream and finely chopped greens separately to the 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 | 27.1 kCal | 1684 kCal | 1.6% | 5.9% | 6214 g |
| Proteins | 0.7 g | 76 g | 0.9% | 3.3% | 10857 g |
| Fats | 2.1 g | 56 g | 3.8% | 14% | 2667 g |
| Carbohydrates | 1.4 g | 219 g | 0.6% | 2.2% | 15643 g |
| organic acids | 31.4 g | ~ | |||
| Alimentary fiber | 1.4 g | 20 g | 7% | 25.8% | 1429 g |
| Water | 91 g | 2273 g | 4% | 14.8% | 2498 g |
| Ash | 0.3 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 200 μg | 900 μg | 22.2% | 81.9% | 450 g |
| Retinol | 0.2 mg | ~ | |||
| Vitamin B1, thiamine | 0.009 mg | 1.5 mg | 0.6% | 2.2% | 16667 g |
| Vitamin B2, riboflavin | 0.03 mg | 1.8 mg | 1.7% | 6.3% | 6000 g |
| Vitamin B4, choline | 5 mg | 500 mg | 1% | 3.7% | 10000 g |
| Vitamin B5, pantothenic | 0.02 mg | 5 mg | 0.4% | 1.5% | 25000 g |
| Vitamin B6, pyridoxine | 0.02 mg | 2 mg | 1% | 3.7% | 10000 g |
| Vitamin B9, folate | 4.2 μg | 400 μg | 1.1% | 4.1% | 9524 g |
| Vitamin B12, cobalamin | 0.01 μg | 3 μg | 0.3% | 1.1% | 30000 g |
| Vitamin C, ascorbic | 4 mg | 90 mg | 4.4% | 16.2% | 2250 g |
| Vitamin D, calciferol | 0.006 μg | 10 μg | 0.1% | 0.4% | 166667 g |
| Vitamin E, alpha tocopherol, TE | 0.07 mg | 15 mg | 0.5% | 1.8% | 21429 g |
| Vitamin H, biotin | 0.2 μg | 50 μg | 0.4% | 1.5% | 25000 g |
| Vitamin PP, NE | 0.5162 mg | 20 mg | 2.6% | 9.6% | 3874 g |
| niacin | 0.4 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 93.8 mg | 2500 mg | 3.8% | 14% | 2665 g |
| Calcium, Ca | 15.9 mg | 1000 mg | 1.6% | 5.9% | 6289 g |
| Magnesium, Mg | 5.7 mg | 400 mg | 1.4% | 5.2% | 7018 g |
| Sodium, Na | 8.5 mg | 1300 mg | 0.7% | 2.6% | 15294 g |
| Sulfur, S | 4.9 mg | 1000 mg | 0.5% | 1.8% | 20408 g |
| Phosphorus, P | 15.6 mg | 800 mg | 2% | 7.4% | 5128 g |
| Chlorine, Cl | 493.2 mg | 2300 mg | 21.4% | 79% | 466 g |
| Trace Elements | |||||
| Aluminum, Al | 40 μg | ~ | |||
| Bohr, B | 29.9 μg | ~ | |||
| Vanadium, V | 5.1 μg | ~ | |||
| Iron, Fe | 0.2 mg | 18 mg | 1.1% | 4.1% | 9000 g |
| Iodine, I | 0.9 μg | 150 μg | 0.6% | 2.2% | 16667 g |
| Cobalt, Co | 0.9 μg | 10 μg | 9% | 33.2% | 1111 g |
| Lithium, Li | 0.1 μg | ~ | |||
| Manganese, Mn | 0.0491 mg | 2 mg | 2.5% | 9.2% | 4073 g |
| Copper, Cu | 16.1 μg | 1000 μg | 1.6% | 5.9% | 6211 g |
| Molybdenum, Mo. | 2.4 μg | 70 μg | 3.4% | 12.5% | 2917 g |
| Nickel, Ni | 1.5 μg | ~ | |||
| Rubidium, Rb | 30.2 μg | ~ | |||
| Selenium, Se | 0.01 μg | 55 μg | 550000 g | ||
| Fluorine, F | 3.5 μg | 4000 μg | 0.1% | 0.4% | 114286 g |
| Chrome, Cr | 1.3 μg | 50 μg | 2.6% | 9.6% | 3846 g |
| Zinc, Zn | 0.0764 mg | 12 mg | 0.6% | 2.2% | 15707 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.04 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.2 g | max 100 г |
The energy value is 27,1 kcal.
Mushroom borsch rich in vitamins and minerals such as: vitamin A – 22,2%, chlorine – 21,4%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
CALORIE AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Mushroom borscht PER 100 g
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- 899 kCal
- 41 kCal
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