Ingredients Vegetarian Borsch
| water | 2000.0 (gram) |
| beet | 1.0 (piece) |
| potatoes | 3.0 (piece) |
| onion | 1.0 (piece) |
| carrot | 1.0 (piece) |
| White cabbage | 300.0 (gram) |
| celery | 0.5 (table spoon) |
| parsley root | 0.5 (table spoon) |
| dill | 0.5 (table spoon) |
| butter | 1.0 (table spoon) |
| sunflower oil | 1.0 (table spoon) |
| table salt | 0.5 (teaspoon) |
| tomato paste | 1.0 (table spoon) |
| cream | 100.0 (gram) |
Method of preparation
Boil unpeeled beets in advance, drain the water. Peel the beets, cut into small cubes. Saute finely chopped onion and grated carrots in a mixture of sunflower and butter. Put finely chopped cabbage in boiling water. Dip onions, carrots, beets into a saucepan with cabbage. Add chopped potatoes. Cook until tender. 3 minutes before being ready, put greens and season with tomato paste. Serve with sour cream.
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 | 34.7 kCal | 1684 kCal | 2.1% | 6.1% | 4853 g |
| Proteins | 0.5 g | 76 g | 0.7% | 2% | 15200 g |
| Fats | 2.7 g | 56 g | 4.8% | 13.8% | 2074 g |
| Carbohydrates | 2.2 g | 219 g | 1% | 2.9% | 9955 g |
| organic acids | 7.4 g | ~ | |||
| Alimentary fiber | 0.6 g | 20 g | 3% | 8.6% | 3333 g |
| Water | 90.5 g | 2273 g | 4% | 11.5% | 2512 g |
| Ash | 0.2 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 200 μg | 900 μg | 22.2% | 64% | 450 g |
| Retinol | 0.2 mg | ~ | |||
| Vitamin B1, thiamine | 0.01 mg | 1.5 mg | 0.7% | 2% | 15000 g |
| Vitamin B2, riboflavin | 0.02 mg | 1.8 mg | 1.1% | 3.2% | 9000 g |
| Vitamin B4, choline | 4.7 mg | 500 mg | 0.9% | 2.6% | 10638 g |
| Vitamin B5, pantothenic | 0.04 mg | 5 mg | 0.8% | 2.3% | 12500 g |
| Vitamin B6, pyridoxine | 0.03 mg | 2 mg | 1.5% | 4.3% | 6667 g |
| Vitamin B9, folate | 2.2 μg | 400 μg | 0.6% | 1.7% | 18182 g |
| Vitamin B12, cobalamin | 0.01 μg | 3 μg | 0.3% | 0.9% | 30000 g |
| Vitamin C, ascorbic | 2.7 mg | 90 mg | 3% | 8.6% | 3333 g |
| Vitamin D, calciferol | 0.008 μg | 10 μg | 0.1% | 0.3% | 125000 g |
| Vitamin E, alpha tocopherol, TE | 0.3 mg | 15 mg | 2% | 5.8% | 5000 g |
| Vitamin H, biotin | 0.2 μg | 50 μg | 0.4% | 1.2% | 25000 g |
| Vitamin PP, NE | 0.283 mg | 20 mg | 1.4% | 4% | 7067 g |
| niacin | 0.2 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 87.8 mg | 2500 mg | 3.5% | 10.1% | 2847 g |
| Calcium, Ca | 11.1 mg | 1000 mg | 1.1% | 3.2% | 9009 g |
| Magnesium, Mg | 5.1 mg | 400 mg | 1.3% | 3.7% | 7843 g |
| Sodium, Na | 6 mg | 1300 mg | 0.5% | 1.4% | 21667 g |
| Sulfur, S | 6.2 mg | 1000 mg | 0.6% | 1.7% | 16129 g |
| Phosphorus, P | 12.3 mg | 800 mg | 1.5% | 4.3% | 6504 g |
| Chlorine, Cl | 124.3 mg | 2300 mg | 5.4% | 15.6% | 1850 g |
| Trace Elements | |||||
| Aluminum, Al | 101.2 μg | ~ | |||
| Bohr, B | 36.6 μg | ~ | |||
| Vanadium, V | 13 μg | ~ | |||
| Iron, Fe | 0.2 mg | 18 mg | 1.1% | 3.2% | 9000 g |
| Iodine, I | 1.1 μg | 150 μg | 0.7% | 2% | 13636 g |
| Cobalt, Co | 0.7 μg | 10 μg | 7% | 20.2% | 1429 g |
| Lithium, Li | 4.7 μg | ~ | |||
| Manganese, Mn | 0.0523 mg | 2 mg | 2.6% | 7.5% | 3824 g |
| Copper, Cu | 22.3 μg | 1000 μg | 2.2% | 6.3% | 4484 g |
| Molybdenum, Mo. | 2.2 μg | 70 μg | 3.1% | 8.9% | 3182 g |
| Nickel, Ni | 1.9 μg | ~ | |||
| Rubidium, Rb | 53.9 μg | ~ | |||
| Selenium, Se | 0.01 μg | 55 μg | 550000 g | ||
| Fluorine, F | 5.1 μg | 4000 μg | 0.1% | 0.3% | 78431 g |
| Chrome, Cr | 1.7 μg | 50 μg | 3.4% | 9.8% | 2941 g |
| Zinc, Zn | 0.0954 mg | 12 mg | 0.8% | 2.3% | 12579 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.9 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.1 g | max 100 г |
The energy value is 34,7 kcal.
Borsch more vegetarian rich in vitamins and minerals such as: vitamin A – 22,2%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Vegetarian Borscht PER 100 g
- 0 kCal
- 42 kCal
- 77 kCal
- 41 kCal
- 35 kCal
- 28 kCal
- 13 kCal
- 51 kCal
- 40 kCal
- 661 kCal
- 899 kCal
- 0 kCal
- 102 kCal
- 162 kCal
Tags: How to cook, calorie content 34,7 kcal, chemical composition, nutritional value, what vitamins, minerals, how to prepare borscht in a vegetarian way, recipe, calories, nutrients