Ingredients Beet leaf and sorrel soup
| beet tops | 130.0 (gram) |
| sorrel | 35.0 (gram) |
| green onion | 50.0 (gram) |
| cucumber | 100.0 (gram) |
| radish | 40.0 (gram) |
| chicken egg | 2.0 (piece) |
| table mustard | 5.0 (gram) |
| water | 650.0 (gram) |
| dill | 10.0 (gram) |
| cream | 100.0 (gram) |
Method of preparation
The bookmark rate is indicated for red radish with tops. Prepared beet tops are poured with hot water and boiled for 10-15 minutes, then prepared sorrel is added and boiled for another 10 minutes. Cooked tops and sorrel are rubbed. The broth is filtered, cooled. Combine with the mashed mass, add salt, table mustard and mix. Prepared green onions are chopped, cucumbers and radishes are cut into thin slices, hard-boiled eggs are chopped. Vegetables, eggs are combined with the prepared mixture and mixed. When leaving, put sour cream in the soup and sprinkle with finely chopped 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 | 46.6 kCal | 1684 kCal | 2.8% | 6% | 3614 g |
| Proteins | 1.7 g | 76 g | 2.2% | 4.7% | 4471 g |
| Fats | 3.8 g | 56 g | 6.8% | 14.6% | 1474 g |
| Carbohydrates | 1.6 g | 219 g | 0.7% | 1.5% | 13688 g |
| organic acids | 0.06 g | ~ | |||
| Alimentary fiber | 0.3 g | 20 g | 1.5% | 3.2% | 6667 g |
| Water | 95.1 g | 2273 g | 4.2% | 9% | 2390 g |
| Ash | 0.4 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 300 μg | 900 μg | 33.3% | 71.5% | 300 g |
| Retinol | 0.3 mg | ~ | |||
| Vitamin B1, thiamine | 0.02 mg | 1.5 mg | 1.3% | 2.8% | 7500 g |
| Vitamin B2, riboflavin | 0.06 mg | 1.8 mg | 3.3% | 7.1% | 3000 g |
| Vitamin B4, choline | 31.2 mg | 500 mg | 6.2% | 13.3% | 1603 g |
| Vitamin B5, pantothenic | 0.1 mg | 5 mg | 2% | 4.3% | 5000 g |
| Vitamin B6, pyridoxine | 0.05 mg | 2 mg | 2.5% | 5.4% | 4000 g |
| Vitamin B9, folate | 4.8 μg | 400 μg | 1.2% | 2.6% | 8333 g |
| Vitamin B12, cobalamin | 0.07 μg | 3 μg | 2.3% | 4.9% | 4286 g |
| Vitamin C, ascorbic | 5.6 mg | 90 mg | 6.2% | 13.3% | 1607 g |
| Vitamin D, calciferol | 0.2 μg | 10 μg | 2% | 4.3% | 5000 g |
| Vitamin E, alpha tocopherol, TE | 0.3 mg | 15 mg | 2% | 4.3% | 5000 g |
| Vitamin H, biotin | 2.1 μg | 50 μg | 4.2% | 9% | 2381 g |
| Vitamin PP, NE | 0.3822 mg | 20 mg | 1.9% | 4.1% | 5233 g |
| niacin | 0.1 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 102.1 mg | 2500 mg | 4.1% | 8.8% | 2449 g |
| Calcium, Ca | 27 mg | 1000 mg | 2.7% | 5.8% | 3704 g |
| Magnesium, Mg | 9.2 mg | 400 mg | 2.3% | 4.9% | 4348 g |
| Sodium, Na | 18.2 mg | 1300 mg | 1.4% | 3% | 7143 g |
| Sulfur, S | 17.1 mg | 1000 mg | 1.7% | 3.6% | 5848 g |
| Phosphorus, P | 35.7 mg | 800 mg | 4.5% | 9.7% | 2241 g |
| Chlorine, Cl | 30 mg | 2300 mg | 1.3% | 2.8% | 7667 g |
| Trace Elements | |||||
| Aluminum, Al | 143.9 μg | ~ | |||
| Bohr, B | 14.1 μg | ~ | |||
| Vanadium, V | 8 μg | ~ | |||
| Iron, Fe | 0.5 mg | 18 mg | 2.8% | 6% | 3600 g |
| Iodine, I | 3.1 μg | 150 μg | 2.1% | 4.5% | 4839 g |
| Cobalt, Co | 1.5 μg | 10 μg | 15% | 32.2% | 667 g |
| Lithium, Li | 1 μg | ~ | |||
| Manganese, Mn | 0.0572 mg | 2 mg | 2.9% | 6.2% | 3497 g |
| Copper, Cu | 42.5 μg | 1000 μg | 4.3% | 9.2% | 2353 g |
| Molybdenum, Mo. | 3.1 μg | 70 μg | 4.4% | 9.4% | 2258 g |
| Nickel, Ni | 0.6 μg | ~ | |||
| Selenium, Se | 0.03 μg | 55 μg | 0.1% | 0.2% | 183333 g |
| Fluorine, F | 9.9 μg | 4000 μg | 0.2% | 0.4% | 40404 g |
| Chrome, Cr | 1.6 μg | 50 μg | 3.2% | 6.9% | 3125 g |
| Zinc, Zn | 0.1844 mg | 12 mg | 1.5% | 3.2% | 6508 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.07 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.2 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 46.4 mg | max 300 mg |
The energy value is 46,6 kcal.
Beetroot and sorrel soup rich in vitamins and minerals such as: vitamin A – 33,3%, cobalt – 15%
- 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 content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Soup from beet tops and sorrel PER 100 g
- 28 kCal
- 22 kCal
- 20 kCal
- 14 kCal
- 20 kCal
- 157 kCal
- 143 kCal
- 0 kCal
- 40 kCal
- 162 kCal
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