Ingredients Borsch with prunes and mushrooms
| Prune | 60.0 (gram) |
| dried porcini mushroom | 10.0 (gram) |
| Bone broth | 750.0 (gram) |
| beet | 160.0 (gram) |
| White cabbage | 120.0 (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) |
Method of preparation
Borscht is cooked as in recipes. No. 109. Dried mushrooms are poured with water and left in it for 10-15 minutes, then washed several times, changing the water. Thoroughly washed dried mushrooms are poured with cold water (7 liters of water per 1 kg of mushrooms), left for 3-4 hours to swell and then boiled in the same water until tender. The resulting broth is filtered, the mushrooms are washed, cut into strips and added together with the broth to the borscht 10-15 minutes before the end of cooking. Prepared prunes are cooked separately until cooked, the broth is added to the borscht. Boiled prunes are put into borscht on vacation.
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 | 74 kCal | 1684 kCal | 4.4% | 5.9% | 2276 g |
| Proteins | 4.6 g | 76 g | 6.1% | 8.2% | 1652 g |
| Fats | 3.1 g | 56 g | 5.5% | 7.4% | 1806 g |
| Carbohydrates | 7.4 g | 219 g | 3.4% | 4.6% | 2959 g |
| organic acids | 0.3 g | ~ | |||
| Alimentary fiber | 1.8 g | 20 g | 9% | 12.2% | 1111 g |
| Water | 129.3 g | 2273 g | 5.7% | 7.7% | 1758 g |
| Ash | 0.9 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 400 μg | 900 μg | 44.4% | 60% | 225 g |
| Retinol | 0.4 mg | ~ | |||
| Vitamin B1, thiamine | 0.03 mg | 1.5 mg | 2% | 2.7% | 5000 g |
| Vitamin B2, riboflavin | 0.2 mg | 1.8 mg | 11.1% | 15% | 900 g |
| Vitamin B5, pantothenic | 0.05 mg | 5 mg | 1% | 1.4% | 10000 g |
| Vitamin B6, pyridoxine | 0.05 mg | 2 mg | 2.5% | 3.4% | 4000 g |
| Vitamin B9, folate | 5.1 μg | 400 μg | 1.3% | 1.8% | 7843 g |
| Vitamin C, ascorbic | 5.1 mg | 90 mg | 5.7% | 7.7% | 1765 g |
| Vitamin E, alpha tocopherol, TE | 0.06 mg | 15 mg | 0.4% | 0.5% | 25000 g |
| Vitamin H, biotin | 0.05 μg | 50 μg | 0.1% | 0.1% | 100000 g |
| Vitamin PP, NE | 2.4636 mg | 20 mg | 12.3% | 16.6% | 812 g |
| niacin | 1.7 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 285.9 mg | 2500 mg | 11.4% | 15.4% | 874 g |
| Calcium, Ca | 24.2 mg | 1000 mg | 2.4% | 3.2% | 4132 g |
| Magnesium, Mg | 20.7 mg | 400 mg | 5.2% | 7% | 1932 g |
| Sodium, Na | 27 mg | 1300 mg | 2.1% | 2.8% | 4815 g |
| Sulfur, S | 9.2 mg | 1000 mg | 0.9% | 1.2% | 10870 g |
| Phosphorus, P | 74 mg | 800 mg | 9.3% | 12.6% | 1081 g |
| Chlorine, Cl | 17.3 mg | 2300 mg | 0.8% | 1.1% | 13295 g |
| Trace Elements | |||||
| Aluminum, Al | 106.2 μg | ~ | |||
| Bohr, B | 91.3 μg | ~ | |||
| Vanadium, V | 16.6 μg | ~ | |||
| Iron, Fe | 1.3 mg | 18 mg | 7.2% | 9.7% | 1385 g |
| Iodine, I | 3.5 μg | 150 μg | 2.3% | 3.1% | 4286 g |
| Cobalt, Co | 1.4 μg | 10 μg | 14% | 18.9% | 714 g |
| Lithium, Li | 0.3 μg | ~ | |||
| Manganese, Mn | 0.1528 mg | 2 mg | 7.6% | 10.3% | 1309 g |
| Copper, Cu | 40.8 μg | 1000 μg | 4.1% | 5.5% | 2451 g |
| Molybdenum, Mo. | 3.9 μg | 70 μg | 5.6% | 7.6% | 1795 g |
| Nickel, Ni | 4.7 μg | ~ | |||
| Rubidium, Rb | 98.3 μg | ~ | |||
| Fluorine, F | 8.8 μg | 4000 μg | 0.2% | 0.3% | 45455 g |
| Chrome, Cr | 4.2 μg | 50 μg | 8.4% | 11.4% | 1190 g |
| Zinc, Zn | 0.1809 mg | 12 mg | 1.5% | 2% | 6633 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.2 g | ~ | |||
| Mono- and disaccharides (sugars) | 6.3 g | max 100 г |
The energy value is 74 kcal.
Borsch with prunes and mushrooms rich in vitamins and minerals such as: vitamin A – 44,4%, vitamin B2 – 11,1%, vitamin PP – 12,3%, potassium – 11,4%, cobalt – 14%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Vitamin B2 participates in redox reactions, enhances the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
- Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
- potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
- 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 prunes and mushrooms PER 100 g
- 256 kCal
- 286 kCal
- 42 kCal
- 28 kCal
- 35 kCal
- 51 kCal
- 41 kCal
- 102 kCal
- 897 kCal
- 399 kCal
- 11 kCal
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