Hot or cold, on rich meat broth or light vegetarian - borscht can be very different, but in any case it is distinguished by excellent taste, nutritional value and the ability to give pleasure even to gourmets.
However, putting a plate of borscht in front of them, many adherents of weight loss think about the calorie content of this dish and whether it can be introduced into the diet menu. We are looking for answers to these questions further.
The use of borscht in dietetics and for weight loss
Classic borsch, cooked in meat broth and seasoned with sour cream, can be called dietary at a stretch. However, the vegetarian recipes for this dish fit well with the concept of a diet for weight loss. So, lean borscht is permissible for nutrition, the Pyaterochka diet. If you cook such a first course in vegetable broth and add celery to the composition, you get an option suitable for the Finnish diet.
There is a special weekly "borscht" diet, about which nutritionists speak very positively. It is balanced and provides the body with essential nutrients.
Classic cooking recipe
The most popular option is the Ukrainian version of this first course. It is cooked on pork ribs or shoulder blade.
Ingredients: 
- meat - 680 g;
- potatoes - 3 large tubers;
- beets - 1 pc. (small);
- cabbage - 200 g;
- pepper - 2 pcs.;
- carrots - 2 pcs.;
- fat - about 20 g;
- tomatoes - 4-6 pcs.;
- onions - 2 pcs.;
- garlic, herbs, spices.
Preparation:
- Rinse the meat and bring it to a boil with three liters of water. When the broth boils, drain it, add three liters of water again and cook over low heat for three hours. An hour after the start, add coarsely chopped carrots (one) and an onion cut in half. It is better to salt the broth at the very end.
- Strain the finished broth, set aside the meat to cool, and discard the carrots and onions. To make the borscht taste more "tomato", you can boil one small tomato in the broth without cutting it. After that, the tomato is thrown away.
- Chop the potatoes into cubes, throw into the boiling broth.
- Cut the cabbage into small strips, add ten to twelve minutes after adding the potatoes. It should cook for about ten minutes.
- Separate the meat from the bones, put in the borscht.
- Peel the beets, onions and carrots. Cut the beets into strips (you can grate coarsely). Simmer it in a hot skillet. After a couple of minutes add the diced onion to it, and after the same amount add the carrots grated on a medium grater.
- When the vegetables turn golden brown, add finely chopped Bell pepper.
- Pour boiling water over the tomatoes, peel and chop finely. Add them to the dressing two to three minutes after the pepper.
- Hold the dressing on the fire for about four to five minutes, then add it to the borscht. It should boil for five minutes, then pepper the dish and season it with lard, which is pre-ground in a mortar with a chive of garlic.
Serve this borscht with sour cream, sprinkle with herbs on top.
Calorie content of this Ukrainian borscht with meat is about 150-200 kcal per medium serving(about 120 g). By replacing pork with beef or duck, you can lower this figure.
Other cooking recipes
If in winter the classic version of borscht is more relevant, in summer it is better to give preference to cold varieties of this dish. There are many of them, for example Lithuanian or fish. But in the spring, you should definitely pamper yourself with green borscht, which does not contain the usual tomatoes.
It is prepared according to the same scheme as the classic borscht, but in this case, not pork, but beef is used, for example, a shoulder blade on the bone.
Ingredients: 
- beef - 750 g;
- onions - 2 pcs.;
- tomatoes - 5-6 pcs.;
- potatoes - 4 pcs.;
- carrots - 1-2 pcs.;
- cabbage - 220 g;
- beets - one medium;
- pepper - 2 pcs.;
- garlic, herbs, spices.
Preparation:
- Boil the washed beef in 3.5-4 liters of water, in the middle of cooking, put an onion, cut in half, coarsely chopped carrots. Salt the broth after an hour and a half, turn it off after 15 minutes.
- Remove the meat, cool. It should be cut into small pieces.
- Cut the potatoes into cubes, pour into the boiling broth.
- Finely chop the cabbage, add to the potatoes. If it is young, 5 minutes is enough for readiness, for winter varieties - about 15.
- Grate beets, simmer in a pan. Add pepper, grated carrots, and onions, alternately chopped into pieces.
- Peel the tomatoes, cut into cubes and add to the pan. Simmer the dressing until the vegetables are done.
- Add the meat to the pot.
- Pour the dressing into the borscht, boil the dish for about five minutes. Salt if necessary, pepper, lay a bay leaf.
- After turning off the borsch, add chopped garlic to it, sprinkle with herbs.
Such borscht on beef broth has a lower calorie content than pork - about 80 kcal for every 100 g. It can be incorporated into lax diets.
This dish is even more dietary. To reduce calories, use the breast or legs by peeling them off.
Ingredients: 
- beets - 150 g;
- chicken - 550 g;
- carrots - 1 pc.;
- potatoes - 3 pcs.;
- pepper - 2 pcs.;
- cabbage - 150 g;
- tomatoes - 3-4 pcs.;
- onion - 1 pc.;
- greens, peppers.
Preparation:
- Boil the chicken in 2 liters of water, add the broth at the end.
- Take out the meat, cut into pieces.
- Place the diced potatoes in the boiling broth.
- Chop the cabbage finely, add to the dish after 10-12 minutes.
- Prepare the dressing: peel the vegetables and simmer them in a pan, laying in the following order: beets (finely chopped or coarsely grated); bell peppers in pieces; chopped onions, chopped carrots, peeled tomatoes (diced).
- Pour chicken into the borscht. Add the dressing and simmer for about three to five minutes. Season with pepper, add bay leaf. Pour some greens into a plate.
Such borscht in meat broth with chicken is quite acceptable even with not too tough diets: its calorie content per 100 grams varies within 42-65 kcal(it depends on the meat).
Lithuanian borscht recipe
Ingredients: 
- kefir - 300 g;
- potatoes - 3-4 pcs.;
- beets - 100 g;
- egg - 1 pc.;
- spices.
Preparation:
- Boil the beets, then cut into strips, having previously peeled.
- Pour a little (about 100 g) water into kefir, salt and pepper, mix. Pour them over the beets, sprinkle with herbs. Put half a boiled egg in a plate.
- Boil potatoes, cut into slices, serve with borscht as a side dish.
This dish is perfect for hot days. Wherein calorie content Lithuanian cold borscht is about 64 kcal for every 100 grams of food.
This dish will appeal to those fasting or vegetarian. In addition, this borscht has a low calorie content, so it will be a good addition to the dietary menu.
Ingredients: 
- cabbage - 320 g;
- onions - 270 g;
- vinegar - a tablespoon;
- carrots - 170 g;
- beets - 160 g;
- garlic, parsley, pepper, dill, salt.
Preparation:
- Start by preparing the beets: grate them coarsely, simmer in a pan with a little water. At the end of stewing, pour in the vinegar (this will preserve the color).
- Peel the onions and carrots, cut them into smaller pieces, fry on vegetable oil.
- Boil 2 liters of water.
- Chop the cabbage finely, add to a saucepan with water.
- After seven minutes, add the beets, after another 3-4 - carrots with onions.
- Boil for about twenty minutes, season with pepper.
- Sprinkle with herbs when serving.
Calorie content of this lean or vegetarian borscht without meat is about 27-32 kcal for every 100 g.
Fish borsch
This dish can also be prepared with lean fish broth. It is served chilled. This dish is brewed in almost the same way as the classic borscht, however, there are several nuances: 
- it is better to choose river types of fish, for example, small perches, pikes;
- before immersion in broth, they are lightly fried;
- it is enough to cook the broth for a quarter of an hour;
- after the potatoes, pre-cooked beans are added to the borscht.
Such a cold borscht is notable for its low calorie content - about 62-75 kcal per serving, with a volume of 100 grams.
Green borsch
Ingredients: 
- onion - 1 pc.;
- sorrel - about 70 g;
- pork - 270 g;
- egg - 5-6 pcs.;
- potatoes - 4-5 pcs.
Preparation:
- Boil the meat in two liters of water.
- Pour the diced potatoes into the broth.
- Chop the onion finely, simmer in a pan until golden brown.
- Boil the eggs and chop. Add them when the potatoes are ready.
- Rinse the sorrel, chop finely, add to the dish. The borscht should boil for 5-6 minutes.
Serve this dish warm with a spoonful of sour cream on a plate. This green borscht is very healthy, and its calorie content is about 90 kcal for every 100 g of food.
There are a huge number of borscht options, while almost every housewife has her own secrets and recipes. By preparing this dish in a transparent broth, you can easily use it in your diet menu. How do you cook borscht? Share the recipes in the comments.
The name of this thick vegetable soup, the main ingredient in which is beets, presumably comes from the Old Slavic "brsch", meaning cow parsnip - an edible herb, the leaves of which were used in cooking. Later it was transformed into the word "borsch". The calorie content of this dish depends on several factors: first of all, on whether the borscht is cooked with meat or vegetable broth.
Traditionally, borscht is considered Ukrainian. However, this is not entirely correct: it is present in one form or another in Russian, and in Belarusian, and in Polish, and even in Moldovan and Lithuanian cuisines. It has many cooking options - almost every region has its own secrets.
Ukrainian cooks traditionally season borsch with a mixture of crushed bacon and garlic. Moscow borscht, according to the recipe, should be cooked on, in addition, shortly before the end of cooking, finely chopped ham is added to it. Starolitovsky borscht is cooked with a bone, seasoned with fried and served with porcini mushrooms. Moldavian borsch is cooked on chicken broth, seasoning it with vegetables fried in chicken fat. The calorie content of these first courses, as is clear from their description, will differ significantly from the calorie content of vegetarian, or "lean" borscht, which is often prepared by modern housewives.
100 g of borscht cooked with vegetable broth contains no more than 50 kcal. If you add beans to it, the calorie content will increase to 68 kcal / 100 g. As for meat borscht, or in them this figure is much higher. So, the calorie content of borscht on lard is 98 kcal, borscht with porcini mushrooms and prunes - 109 kcal. 100 g of Moscow-style borscht contains 115.5 kcal, and cooked in bone broth - 119 kcal.
Any kind of this dish, seasoned with sour cream, becomes about 15-20 kcal in calories. Therefore, the answers to the question of how many calories are in borscht will be different, depending on the characteristics of the preparation of one or another of its variants and the products used in it. If necessary, you can determine the calorie content of borscht, like any dish, by counting the calorie content of its ingredients, based on their weight. Since it is quite troublesome to count calories by hand correctly, you can use special online programs for this, which are available on some culinary sites.
However, the indicators of the calorie content of dishes are far from all that lovers need to take into account. healthy way life. Any broth, even cooked from lean dietary meat (and most of all - bone), is fraught with potential danger for those who have urinary acid metabolism disorders. It is important for such patients to avoid foods containing purines, in particular, red meat, offal, fish, certain types of vegetables (tomatoes, legumes, sorrel and spinach, Brussels sprouts and cauliflower), mushrooms. During the cooking of meat and fish, up to 50% of the purines they contain are released into the broth. Entering the body in large quantities, they can provoke the development of a serious and unpleasant disease - gout, in which uric acid crystals are deposited in the joints. It is formed in the body precisely from purines, so it makes sense for those who monitor their health to cook vegetarian borscht. Its calorie content is small, but the benefits are quite tangible.
Lean borscht cooked according to the rules contains several types of vegetables that enrich the body with mineral salts and vitamins. In addition, the fiber contained in them effectively cleanses the intestines from harmful substances - toxins, nitrates, radionuclides. The ingredients of borscht, in particular, beets, have a choleretic effect, so this dish is indicated for cholecystitis and At the same time, the sokogonny effect of vegetable broths can harm patients with chronic pancreatitis, causing an exacerbation of the disease. With gastritis with high acidity, borscht should also be excluded from the menu - its calorie content does not matter. In general, those who have organ diseases gastrointestinal tract, use this dish, cooked both in meat or bone broth, and in a vegetarian version, with caution.
Ingredients Borsch
| 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) |
| culinary fat | 20.0 (gram) |
| sugar | 10.0 (gram) |
| vinegar | 16.0 (gram) |
| Transparent meat broth | 800.0 (gram) |
Cooking method
Shredded cabbage is placed in boiling broth or water and boiled for 0-15 minutes. Then put the stewed beets (p. 61), browned vegetables and cook until tender. 5-10 minutes before the end of cooking, add salt, sugar, spices. When using sauerkraut, stewed cabbage is introduced into borscht along with beets. Borscht can be seasoned with browned flour, diluted with broth or water (10 g per 1000 g of borscht).
You can compose your recipe taking into account the loss of vitamins and minerals using the recipe calculator in the application.
CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS
Nutritional value and chemical composition "Borsch".
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 57.7 kcal | 1684 kcal | 3.4% | 5.9% | 2919 g |
| Squirrels | 3.8 g | 76 g | 5% | 8.7% | 2000 g |
| Fats | 2.9 g | 56 g | 5.2% | 9% | 1931 year |
| Carbohydrates | 4.3 g | 219 g | 2% | 3.5% | 5093 g |
| Organic acids | 0.1 g | ~ | |||
| Alimentary fiber | 1 g | 20 g | 5% | 8.7% | 2000 g |
| Water | 127.5 g | 2273 g | 5.6% | 9.7% | 1783 g |
| Ash | 0.7 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 400 mcg | 900 mcg | 44.4% | 76.9% | 225 g |
| Retinol | 0.4 mg | ~ | |||
| Vitamin B1, thiamine | 0.02 mg | 1.5 mg | 1.3% | 2.3% | 7500 g |
| Vitamin B2, riboflavin | 0.09 mg | 1.8 mg | 5% | 8.7% | 2000 g |
| Vitamin B4, choline | 4.4 mg | 500 mg | 0.9% | 1.6% | 11364 g |
| Vitamin B5, pantothenic | 0.08 mg | 5 mg | 1.6% | 2.8% | 6250 g |
| Vitamin B6, pyridoxine | 0.06 mg | 2 mg | 3% | 5.2% | 3333 g |
| Vitamin B9, folate | 4.5 μg | 400 mcg | 1.1% | 1.9% | 8889 g |
| Vitamin B12, cobalamin | 0.08 μg | 3 μg | 2.7% | 4.7% | 3750 g |
| Vitamin C, ascorbic | 4.9 mg | 90 mg | 5.4% | 9.4% | 1837 g |
| Vitamin D, calciferol | 0.02 μg | 10 mcg | 0.2% | 0.3% | 50,000 g |
| Vitamin E, alpha tocopherol, TE | 0.1 mg | 15 mg | 0.7% | 1.2% | 15000 g |
| Vitamin H, biotin | 0.3 μg | 50 mcg | 0.6% | 1% | 16667 g |
| Vitamin PP, NE | 1.5308 mg | 20 mg | 7.7% | 13.3% | 1307 g |
| Niacin | 0.9 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 172.4 mg | 2500 mg | 6.9% | 12% | 1450 g |
| Calcium, Ca | 18.6 mg | 1000 mg | 1.9% | 3.3% | 5376 g |
| Magnesium, Mg | 12.9 mg | 400 mg | 3.2% | 5.5% | 3101 g |
| Sodium, Na | 20.3 mg | 1300 mg | 1.6% | 2.8% | 6404 g |
| Sulfur, S | 18.2 mg | 1000 mg | 1.8% | 3.1% | 5495 g |
| Phosphorus, Ph | 48.9 mg | 800 mg | 6.1% | 10.6% | 1636 g |
| Chlorine, Cl | 19.4 mg | 2300 mg | 0.8% | 1.4% | 11856 g |
| Trace elements | |||||
| Aluminum, Al | 105.3 μg | ~ | |||
| Boron, B | 91.3 μg | ~ | |||
| Vanadium, V | 16.6 μg | ~ | |||
| Iron, Fe | 1 mg | 18 mg | 5.6% | 9.7% | 1800 g |
| Iodine, I | 3.1 μg | 150 mcg | 2.1% | 3.6% | 4839 g |
| Cobalt, Co | 1.4 μg | 10 mcg | 14% | 24.3% | 714 g |
| Lithium, Li | 0.3 μg | ~ | |||
| Manganese, Mn | 0.155 mg | 2 mg | 7.8% | 13.5% | 1290 g |
| Copper, Cu | 47.6 μg | 1000 mcg | 4.8% | 8.3% | 2101 g |
| Molybdenum, Mo | 4.4 μg | 70 mcg | 6.3% | 10.9% | 1591 g |
| Nickel, Ni | 5 mcg | ~ | |||
| Tin, Sn | 2.5 mcg | ~ | |||
| Rubidium, Rb | 97.8 μg | ~ | |||
| Fluorine, F | 11.2 μg | 4000 mcg | 0.3% | 0.5% | 35714 g |
| Chrome, Cr | 4.6 μg | 50 mcg | 9.2% | 15.9% | 1087 g |
| Zinc, Zn | 0.2959 mg | 12 mg | 2.5% | 4.3% | 4055 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.1 g | ~ | |||
| Mono- and disaccharides (sugars) | 3.2 g | max 100 g | |||
| Sterols (sterols) | |||||
| Cholesterol | 5.1 mg | max 300 mg |
The energy value Borsch is 57.7 kcal.
One of the most beloved and popular soups is borscht. It is very satisfying, healthy and incredibly tasty. A plate of borscht is a full meal, after which you are guaranteed not to want to eat for at least 3-4 hours, this soup is a real storehouse of vitamins, trace elements, amino acids, organic acids and other useful substances necessary for our health. There are many types of this dish, and each housewife prepares it in her own special way, but basically the composition and calorie content of borscht are about the same.
Sources of calories in borscht are fats, proteins and carbohydrates... Fats are found in meat and oil, in which you fry vegetables before putting them in soup, proteins - in meat and vegetables (for example, in potatoes), carbohydrates - in vegetables. Very important element the composition of borscht is vegetable fiber - it is thanks to fiber that borscht satisfies hunger for so long, in addition, fiber helps to cleanse the body, it removes toxins and toxins from it and helps the intestines in its work.
Borscht is a source of a number of vitamins. Vitamins do not add calories to borscht, but their benefits are enormous. Vitamin A improves skin condition and fights free radicals, and it also improves vision. Vitamin PP lowers blood sugar and cholesterol levels. Vitamin C strengthens the immune system, increases the body's defenses, participates in redox reactions in the body. Vitamin D also strengthens the body's immune forces and contributes to normal development nervous system, strengthens bone and connective tissue and improves the functioning of the nervous system. Vitamin E is known for its strong antioxidant properties, it reduces the risk of cancer and slows down the aging of the body. B vitamins strengthen the nervous system, increase the capacity for work and stress resistance of a person, improve sleep and mood, memory, attention, and also normalize metabolism. These are real natural fat burners, antidepressants and energy drinks.
Also, they do not increase the calorie content in borscht, but mineral compounds significantly increase its usefulness. Borsch contains phosphorus, which activates the brain, calcium, which strengthens bone tissue, fluoride, thanks to which our teeth are strong and beautiful. It contains a lot of iron, which prevents the development of anemia and maintains a normal level of hemoglobin in the blood.
Borsch also contains magnesium, which is an essential element for all reactions in the body, sodium, which regulates water-salt balance, potassium, which strengthens the heart, improves muscle function and promotes the elimination of salts and toxins from body tissues, zinc, which increases immunity and regenerative abilities. organism, copper, which makes nails and hair beautiful and healthy, iodine, which is necessary for the functioning of the thyroid gland, manganese, which is needed for the synthesis of enzymes and hormones, sulfur, chlorine and other important trace elements.
Possessing a low calorie content, borscht helps to increase the rate of metabolic processes in the body., stimulates the work of the brain and nervous system, strengthens blood vessels and heart, improves immunity. It contains organic acids that contribute to the rapid breakdown of fats and carbohydrates that enter our body with food for energy, and beets contain pectins that remove toxins, heavy metal salts and other harmful substances from the body. It improves blood composition and increases the hematopoietic function of the body, tones up and energizes.
How many calories are in borscht
Borscht ingredients are only natural products: meat, potatoes, vegetables, spices. How many calories are in borscht depends on these ingredients. If you take fatty meat for cooking borscht, then the calorie content of this soup will be high, but the calorie content of borscht with lean meat will be low. The calorie content of vegetarian borscht will be even lower - no more than 25-30 kcal per 100 g, but do not forget that meat contains essential amino acids that we cannot get from plant foods, so you should not give up animal proteins, and meat borscht tastes better than vegetarian. The calorie content of borscht is also influenced by those products that you use as a dressing and an appetizer for this soup - sour cream, mayonnaise, croutons, donuts, lard, crackers, etc. The calorie content of borscht with sour cream will be much lower than the calorie content of borscht with mayonnaise. 
To reduce the calorie content of borscht, take lean beef for it. Pork borsch will be more nutritious. If, while preparing this dish, you used a broth cooked on meat and bones, then the calorie content of such borscht will be higher than the calorie content of a similar dish cooked on meat broth. When frying onions, carrots and beets, use a minimum of oil, fry vegetables in a non-stick pan - then you need less fat, which means that the calorie content of borscht will be lower. You can further reduce the calorie content of borscht if you do not use oil altogether when cooking frying.- stew vegetables in a little water or broth cooked for soup. It also reduces the calorie content of using beans instead of potatoes, and beet tops instead of beets. The calorie content of borscht, in the preparation of which sauerkraut was used, will be higher than the calorie content of the same borscht, but with fresh cabbage.
On average, the calorie content of borscht on lean beef is 45-55 kcal per 100 g. The calorie content of classic Ukrainian borscht, which is cooked on bones and fatty meat and served with sour cream, will be about 100 kcal per 100 g (including sour cream). The calorie content of summer green borscht on a meat bone, served with herbs and sour cream, will be about 160 kcal per 100 g.
Season the borscht not with mayonnaise, but with low-fat (up to 15% fat) sour cream. It is best to serve borsch with rye or black bread - it contains fewer calories and more nutrients.
Diet recipes for borscht
The calorie content of borscht cooked according to classic recipe, is 87 kcal per 100 g. To prepare it, take 300 g of lean beef, 1 onion and 1 carrot, 2 medium potatoes, 1 medium-sized beet, 100 g of fresh white cabbage, 2 cloves of garlic, a bunch of fresh parsley, 1 tomato, pepper and salt to taste. Cook and strain the beef broth. Simmer the chopped onions and carrots with garlic and tomato in a little water for about 10 minutes, then add the chopped beets. Chop the peeled potatoes and chop the cabbage. Vegetable stew transfer to broth and put pot on fire. When the water boils, add the cabbage, after the next boil, add the potatoes. Boil the soup until the potatoes are ready, serve with herbs and low-fat sour cream.
The calorie content of vegetarian borscht is only 23 kcal per 100 g. It is prepared in the same way as in the recipe described above, but not in meat broth, but in vegetable broth. For 1.5 liters of water, you will need 1 beet, 2 potatoes, 300 g of cabbage, 1 each of onions and carrots, 1 tomato, herbs, salt, pepper and sour cream, with which you will serve this soup.
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Among all the famous first courses, the most popular among the residents of Russia and Ukraine belongs to borscht. Borscht is a dish that every housewife should be able to cook. In ancient times, it was believed that a woman who does not know how to cook this dish cannot get married. Today, there are many varieties of borscht and methods of its preparation. Accordingly, the calorie content of borscht can also be completely different.
Conventionally, all types of borscht can be divided into two groups:
- Red, which includes meat, beans, tomatoes (tomato paste), cabbage, beets, carrots, onions and potatoes. It is difficult to imagine a real hot and aromatic Ukrainian borscht without a good spoonful of sour cream;
- Green. The main ingredients of this borscht are sorrel, potatoes, carrots, onions, meat and herbs. Boiled egg and sour cream will help to complement the already rich taste of this first course.
Sitting down at the table in front of a large plate of borscht, many do not even think about how many calories there are in borscht. First of all, you need to think that this dish skillfully combines many useful vitamins (B1, B2, B6, C, folic and pantothenic acids) and minerals, as well as fats, carbohydrates and proteins that are found in broth and vegetables. hand-picked for borscht. That is why it gives the necessary vital energy, normalizes the work of the digestive system, liver, removes everything toxic substances and enriches the whole organism with useful and missing elements.
How many calories are in borscht?
Borscht is a rather hearty first course because most often it is cooked in broth with a lot of meat. Depending on the recipe for its preparation, the number of calories in borscht will be different. First of all, it is necessary to consider which ingredients are part of a particular dish. Knowing this, it is easy to calculate how many calories are in borscht.
Consider the approximate calorie content of borscht:
- 100 g of this first course, cooked according to a traditional Ukrainian recipe, will contain approximately 100 kcal;
- The calorie content of borscht with fresh cabbage will not exceed 116 kcal (per 100 g);
- Calorie content of borscht with sauerkraut - 156 kcal;
- Green borscht, originally cooked on the bone, will eventually contain 168 kcal;
- The smallest amount of calories in borscht with beans. So, 100 g of the finished product will have only 67 kcal.
In the event that you want to get rid of extra pounds, but at the same time you cannot imagine your life without borscht, do not give it up completely. Choose for yourself the cooking option that will provide the lowest calorie content of borscht. Nutritionists also recommend eating slightly warm borscht, which naturally reduces the number of calories in borscht by 10-20 indicators.
How to reduce the calorie content of borscht?
It is very easy to reduce the calorie content of borscht, knowing about the various options for its preparation. Naturally, the first dish boiled in water will be the most dietary. The highest calorie content is borscht cooked on pork or bone. The middle position in this matter is occupied by a fragrant delicacy cooked in beef or chicken broth.
Studying the recipes of the classic Ukrainian borscht, you are unlikely to find at least one that would exclude preliminary frying of vegetables. In addition, fresh homemade sour cream will help to make the borscht really tasty. Knowing about all these subtleties of cooking, it is not difficult to guess that they also significantly increase the calorie content of borscht.
Adherents proper nutrition it is recommended not to sauté onions, carrots and beets in fat or vegetable oil. Throw these vegetables straight into a pot of boiling water or light broth, and you will forever forget about the unpleasant feeling of heaviness even after 3 ladles of borscht. Do not forget that there is also such useful product like beans, which are excellent substitutes for potatoes. As for sour cream, if you cannot do without it, replace heavy cream with a non-fat version, which will not affect the taste of the finished dish in any way.
Do not deny yourself the pleasure of eating a plate of red or green borscht at least several times a week. Moreover, knowing how many calories are in borscht, you will not only get real taste pleasure, but also leave your figure in its former wonderful shape.
Borscht recipe
To prepare borscht, you will need broth, beets, carrots, onions, potatoes, cabbage, tomato paste and herbs. The first step is to bring the broth to a boil and lay in it raw beets, previously cut into large slices. After boiling it for 15 minutes, start adding boiled meat and all vegetables necessary for borscht to the liquid.
After the potatoes and cabbage are completely cooked, put the pan on another burner and remove the beets from the borscht. After the vegetable has completely cooled, rub it on a fine grater and put it back in the pan with the already prepared first course. This way of cooking beets will save all of it. beneficial features and vitamins necessary for the human body.
Completely cooked borscht should not be boiled. The only thing that may be required to give it a brighter taste is an extra pinch of salt.
Having prepared the first dish according to this recipe, you will see a bright red color on the plate and feel a rich taste, which will ultimately bring joy and will not upset the high-calorie borscht.
