In the sweltering heat, soup is considered the most appropriate and nutritious dish. But this is not a simple soup, but a real cold borscht with beef sausage. Why do we take exactly beef sausage? Because it is the most acceptable for this dish. It is inexpensive and dietary, so if you are slimming, then this soup is for you.

You can also use beef ham instead of sausage. But even with sausage, this soup will be in place. You can serve it every day. It can be given to children, and it is very healthy and tasty. And if you add sour cream to the borscht, then there will be a very delicate taste.

Even in ancient times, our ancestors loved to cook cold borscht. Instead of sausage, boiled meat or fish was added to it. Today, to simplify their task, housewives began to add sausage. The taste from this became no worse. The calorie content of such cold borscht with sausage is only 30 calories per 100 grams.

Another major plus of this borscht is that it contains a completely balanced set of foods. These are vegetables, meat and eggs. By eating this soup, you get energized and replenish your vitality.

So, to cook cold borscht with sausage, you need to boil the beets first. It will cook for a long time - about an hour. Then it needs to be cooled and cleaned. Boil the egg separately. After that, the potatoes and eggs must be peeled.

The rest of the products that do not require cooking are simply cut. But you can grate them on a coarse grater. It all depends on your taste and preferences. While you are cooking vegetables, you need to grate the beets and cover them with water. After that, the water is drained from the beets. We got a beetroot broth. At the same time, we save water and beets. Put beets, chopped eggs, herbs, cucumbers, radishes and sausages in a separate container. Mix everything thoroughly and salt.

You need to lay out the dish on plates in portions and pour a small amount of beet broth. You can also add a spoonful of sour cream and some fresh herbs. But it is necessary to fill our borsch with only cold broth. Bon Appetit!

For each person, the most delicious food is the one that is familiar and familiar to him from early childhood. At the genetic level, love for the Motherland, for the native home, for the national cuisine is laid. For a Russian person, borscht is not just food, it is a cultural heritage. We will talk about this "historical" dish today.

Borscht and porridge ...

Borscht is considered a primordially Russian national dish that has been feeding entire nations for centuries. It is loved and cooked in different countries even by those who follow their figure and each time carefully count the calories in the portion eaten. There are several types of dishes: Russian, Ukrainian, lean, cold and others. Since ancient times, borscht has been served on tables in every home. The calorie content of the plate was of little interest to our ancestors, but in modern society, the nutritional value of a dish is important.

Russian borsh

Let's analyze the composition of borscht, because it has its own specific ingredients: beets, cabbage, sauteed roots, onions and tomato puree, which can be replaced with fresh tomatoes. The first dish is necessarily acidified, for example, with vinegar or cabbage brine, and sugar is added to it, which, together with the acid, gives the dish a sweet and sour taste. Borscht can be cooked with boiled or raw beets. It is chopped into strips, sprinkled with vinegar and sautéed in fat. The vegetable is processed so that it does not lose its beautiful burgundy color when stewing. Then add broth, sugar, tomato puree to the beets and, after closing the lid, simmer over low heat. A young root vegetable is stewed for 30 minutes, and an old one - from one to one and a half hours. Some time before the end of stewing, add browned roots and onions.

Meat broth, which consists of pulp and bones, is cooked separately. It is salted only after it boils, as this improves the flavor of the borscht base. It is important to remove foam and fat from the broth several times, only then it will be transparent. It is cooked over low heat, otherwise it will look unattractive and the taste will suffer noticeably.

Fresh raw cabbage is placed in a boiling broth, and after boiling again, stewed beets with roots are added and boiled for about 30 minutes. At the end of cooking, browned flour diluted with broth, spices, salt, sugar are added to the borscht and boiled for ten minutes.

If sauerkraut rather than fresh cabbage is added to the dish, then it is first stewed. You can cook borscht with boiled beets, then add it in the same way as other vegetables. It is good to serve cheesecakes, cereal or other stuffed dough products with the dish. True, this will increase its nutritional value.

This recipe is used to prepare a classic borscht. Its calorie content depends on the ingredients that are included in the composition. For example, replacing beef with poultry makes the dish easier to digest. The calorie content of chicken borscht is an order of magnitude less than with other meat.

Ukrainian borsch

Let's analyze the Ukrainian borscht, the calorie content of which is found in the table below. Potatoes, fresh white cabbage cut into strips are added to the finished broth. To prepare the dish, beets are stewed with onions, carrots, vinegar, sugar, as for the classic version. Vinegar can be substituted with lemon juice. Sometimes beets are placed separately in a dish, and onions and carrots are stewed along with bell peppers and tomato paste, which can be replaced with fresh tomatoes. Before the end of cooking Ukrainian borscht, put black peppercorns, herbs, bay leaf. Dill, parsley can be both fresh and dried - the taste of the dish will not deteriorate from this. After the pot of borscht is removed from the heat, a few cloves of garlic are placed in it. Such borsch, the calorie content of which in the finished form will be about 90 kcal per 100 grams, is called Ukrainian.

Lenten borsch

Lean borscht, or vegetarian, which is prepared in the same way as everyone else, but only without meat and in vegetable broth, is low in calories. Beans can be added to it, which contains vegetable protein that increases the nutritional value of the dish. Let's calculate the calorie content of borscht without meat: in the lean version with beans there will be about 25 kcal per 100 grams, and without it - 23 kcal per 100 grams. However, the vegetable broth does not impair the taste and does not harm the figure. That is why many women are interested in vegetarian borscht - the calorie content is minimal, and in terms of usefulness it is not inferior to the classic version.

Cold borsch

Cold borscht can be called okroshka in another way, because they are similar in the way of cooking. Beets, potatoes, eggs for cooking are boiled, cut into cubes. Cucumbers, greens are cut and added to the mixture of vegetables. Boiled meat can sometimes be replaced with pork or beef tongue, sausage, sausages - then you get a "country" version of the dish. The main difference between cold borscht and okroshka is that it is prepared on the basis of beet broth, which gives it a beautiful color and original taste. Beetroot is more often cooked in the summer, when the body can hardly accept heavy food. Everyone who is losing weight should cook cold borsch at least once - the calorie content of the dish is 72 kcal per 100 grams of the dish.

Cooking rules

Borsch is not an easy dish. When preparing the legendary first, it is important to adhere to certain rules and follow the technology relentlessly.

1. All products should be placed in a boiling liquid, be it broth or water. The sequence in which vegetables are added to the dish depends on the time of cooking.
2. All acidic foods, such as vinegar, sorrel or pickles, are added after the potatoes have boiled until half cooked.
3. Carrots, onions, tomato puree are sautéed and added to the boiling liquid. Beets and sauerkraut are stewed in any fat so that the carotene is more easily absorbed.
4. The borscht is seasoned with flour sautéed to give it a thicker consistency. Flour sautéing stabilizes vitamin C in vegetables and protects it from oxidation.
5. Pepper and bay leaves are added to borscht before the end of cooking.
6. Cook the dish at a low boil.

Borscht: calorie content depending on the ingredients

The nutritional value of a dish depends entirely on what products are used in the cooking process and how it is prepared. It is known that during frying, the calorie content of a product increases, especially when using animal fats. Stewing is healthier, it retains a maximum of nutrients, with this method of processing food loses a minimum of vitamins. It is clear that the calorie content of borscht in pork broth is maximum, but it can also be reduced by replacing one ingredient with another. The borscht contains vegetables that have their own calorie content.

Calorie table of some foods, per 100 grams

Strict counting

Let's count calories and find out the nutritional value of borscht. If the broth is cooked on pork ribs, then the nutritional value will be 100 kcal per 100 grams of product. In pork broth - 40 kcal per 100 grams. It turns out that a portion (300 grams) of borscht, taking into account all the ingredients, is approximately equal to 150 kcal. If you cook a broth on beef bones, then the nutritional value will be 60 kcal per 100 grams, and the nutritional value of the first one based on pork will be 77 kcal per 100 grams.

Least of all calories in chicken broth - 50 kcal per 100 grams. It is actively recommended by doctors to patients during the recovery period after illness, childbirth, surgery. Poultry meat is considered dietary, and the calorie content of chicken borscht will be significantly reduced if the latter is cooked without the skin. The finished dish will have only 34 kcal per 100 grams. This is the healthiest broth to cook.

What's the tastiest thing in the world?

Borscht is a very tasty and healthy dish, and the calories that are included in its composition normalize the work of the entire digestive system. In the winter season, this is an ideal dish, because it will warm the body from the inside and give strength to the eater.

Surprisingly, borscht, the calorie content of which is quite high, does not in any way harm the figure and health. It is not for nothing that there are many varieties of dishes, among which everyone can choose the right one. It is more useful to cook chicken borscht - the calorie content of the dish is small, and the benefits are enormous.

Russian national cuisine suits the “domestic” stomach like no other. The genetic connection with our great-grandmothers is preserved, for whom not a single day passed without a plate of borscht. Cook and eat to your health!

Greetings, dear readers! Today we'll talk about the principles of cooking such a surprisingly popular dish as borscht.

For any person, the most delicious is the food to which he is accustomed from childhood. For a Russian, borscht is not just food, it is a real cultural heritage. We will now talk about this "significant" dish.

Borscht is a truly versatile dish. Today it is often served as a first course.

It gives strength, warms in cool weather, refreshes in hot weather. And although it has been cooked since ancient times, there are no housewives who would cook it the same way. Even one chef can cook it in different ways, for example, replace tomato paste with fresh tomatoes or put sauerkraut in a saucepan. For this reason, the calorie content of this dish is difficult to determine.

In many countries, borscht is prepared. It is also eaten by those who follow the figure. Among the many options for the dish, everyone can choose the most suitable one.

The benefits of the dish

Boiled with beets, no meat , green - borscht in any case will be useful for the body. This balanced dish contains many vitamins and minerals, it helps to cope with gastrointestinal diseases, saturates even a small portion, improves metabolism, and carbohydrates, fats and proteins that enter the body are quickly broken down. During digestion, heat is released, for this reason it becomes hot after a portion of borsch is eaten.

As it is impossible to imagine cabbage soup cooked without cabbage, there is no borscht without beets. Other ingredients can be added or excluded, but broth and beets are always present.

The dish may contain various ingredients, but potatoes, onions, carrots, beets, cabbage, herbs are required. The options for this dish depend on the imagination of the culinary specialist and the availability of products. You can make the broth richer by boiling it with pork. Garlic will add piquancy to the dish. Borscht must certainly be acidified; for this purpose, vinegar or cabbage pickle is used. It is also worth including sugar in the recipe, which will give the dish a sweetish flavor. This soup is prepared with both boiled and raw beets. It is cut into strips, vinegar is added and fried with oil.

Processing this vegetable is necessary so that when stewing it does not lose its rich burgundy hue. After that, broth, sugar, tomato paste or fresh tomatoes are added to the beets, covered with a lid and stewed over low heat. Shortly before the end of stewing, fried roots and onions are added. The broth is cooked separately, so that it is transparent, it is necessary to remove fat and foam from its surface. Fresh chopped cabbage is added to the soup, and after boiling, stewed beets and roots are included in it, continuing to cook for about half an hour. At the end of the cooking process, sautéed flour, various spices, as well as salt and sugar should be added to the borscht and boiled for 10 minutes. If sauerkraut is used in the process of cooking borscht, then it is first stewed.

Lenten borsch

Vegetarian borscht is also made, but using vegetable broth for this. Beans are sometimes added to increase the nutritional value. Vegetable broth does not affect the taste and does not harm the figure. For this reason, many women love vegetarian borscht - there are few calories, and in terms of its usefulness, it is not inferior to the traditional version.

Cold borsch

Such borscht is also called okroshka, since they have much in common in the way they are cooked. Pre-boil beets, potatoes and eggs, then cut them into cubes. Cucumbers and greens are cut and added to prepared vegetables. Instead of boiled meat, pork, beef tongue or sausage is used from time to time. The essential difference between cold borscht and okroshka is that it is cooked with beet broth, which gives it a rich raspberry hue and a peculiar taste. This dish is most often made in the summer, when the body finds it difficult to digest heavy foods.

How to determine the calorie content of borscht?

Its nutritional value depends on the composition of the dish. So, lean borscht, which is cooked in vegetable broth, can be easily consumed by people who follow the figure, since its calorie content is only 30 kcal. The calorie content of borscht with beets, which is cooked in meat broth, depends on the meat. If borscht is cooked with beef, then its nutritional value corresponds to approximately 90 kcal.

What are the benefits of the ingredients?

Borscht contains such a healthy vegetable as beets. It has a laxative effect, has a beneficial effect on the digestive processes. Another healing component of this soup is onion. It stimulates the immune system, accelerates metabolism. Poultry is a dietary meat, so the nutritional value of chicken or turkey borscht will be low. Poultry protein is easier to digest, and digestion takes place without difficulties for the gastrointestinal tract. Many doctors recommend chicken broth during the recovery process after illnesses and surgeries.

How to reduce calories?

• Toast vegetables, adding a minimum of oil.
• It is better to cook broth on meat.
• If you boil broth with chicken without adding oil, then the calorie content of the dish will decrease.
• Borsch with fresh cabbage is less nutritious.
• Place the minimum amount of potatoes in the dish.
• For dressing, use low-fat sour cream, not mayonnaise.

It is known that the nutritional value of foods increases during the frying process, especially when animal fats are used. When stewing, useful substances are retained, thus, food processed in this way is deprived of a minimum amount of vitamins.

There are no contraindications for the consumption of borscht, not taking into account the individual intolerance of its individual components. In general, like most first courses, borscht has many useful qualities. Among them, it is worth noting such an ability as the normalization of the work of the digestive organs and the calming of the irritated mucous membrane of the stomach. Moreover, this dish influences the metabolism.

This delicious soup can be prepared in several ways, it cools perfectly in the summer heat and saturates the body. We will tell you in detail how to cook cold Lithuanian borscht and analyze the calorie content of the soup, and a simple step-by-step recipe with a photo will help us with this. This alternative recipe to the famous hot first course with beets is ideal for summer when you want something cold and tasty.

Lithuanian borscht is traditionally cooked with kefir using pickled beets; in Lithuania, you could easily buy them on the market. If you don't have pickled beets in your stock, then boiled beets will do. The Lithuanian borscht recipe will take its rightful place in your cookbook and add to the collection of summer cold soups.

Calorie content of Lithuanian borscht

The calorie content and nutritional value of Lithuanian borscht are calculated for 100 grams of ready-made soup. The data given in the table are indicative only.

How to cook Lithuanian borscht with kefir

It doesn't take much time to cook Lithuanian borscht. Traditional Lithuanian okroshka is prepared with kefir; by the way, there is a special kefir for this soup in Lithuania.

Another feature and difference from other summer cold soups is the absence of potatoes in the composition. Traditionally, potatoes are boiled and served separately as a bite to Lithuanian borscht.

The amount of ingredients used in the recipe is based on a 2 liter saucepan.

Ingredients:

• Boiled beets - 2 pcs.
• Kefir - 1 l.
• Water - 1 liter.
• Fresh cucumber - 3 pcs.
• Egg - 3 pcs.
• Sour cream - 3 tbsp. l.
• Potatoes - 5 pcs.
• Green onions
• Parsley
• Dill
• Salt - 1 tsp

Step 1.

Boil the potatoes in their skins, let them cool, and then peel them.

Step 2.

Peel the boiled beets and grate coarsely. Transfer to a pot that will hold the cold Lithuanian borscht.

Step 3.

Boil chicken eggs in steep in slightly salted water. Then refrigerate, peel and cut into small cubes, transfer to a saucepan.

Step 4.

Rinse fresh cucumbers thoroughly, you can not get rid of the peel. Cut into small quarters and transfer to eggs and beets.

Step 5.

Chop the dill, onion and parsley greens with a kitchen knife and add to the saucepan.

Step 6.

Mix all the ingredients well, pour 1 liter of kefir and add sour cream.

Borscht and beetroot are two well-known dishes to start a full meal with. Giving preference to such dishes, one can count on the maximum benefit, harmonious taste, and complete composition. However, what similarities and differences can be shown?

Borsch and beetroot: definition

Borscht is a vegetable soup that includes numerous ingredients. The main components are always beets and cabbage. The first course is almost always served hot, but cold borscht can be prepared if desired.

Beetroot is a soup, the main component of which should be beets. The dish is served cold or hot, but the most harmonious taste appears only if the beetroot is served hot.

Beetroot and borscht: the difference in cooking

Borscht must be prepared from meat broth (the best option is beef or pork, poultry). Subsequently, chopped potatoes and finely chopped cabbage are added to the dish. Separately, you need to prepare the dressing according to the following scheme:

1. In a frying pan, you need to stew the grated beets with the addition of a small amount of vinegar. It is important to note that vinegar helps preserve the color of the beets.
2. In another pan, you need to cook a roast that includes carrots and onions.
3. Add fresh shredded tomatoes or tomato paste to the mixture.
4. All of the above components must be filled with a small volume of water for successful and complete extinguishing.

It is imperative to monitor the state of readiness of potatoes and cabbage. After the main ingredients are ready, the ingredients need to be combined together in a saucepan and boiled. At the last stage, you need to add garlic and chopped herbs, if desired, lard.

Borscht is allowed to be cooked according to a variety of recipes and using different ingredients, as a result of which differences and differences from beetroot may vary, but they are always assumed.

The most striking taste characteristics are manifested if the borscht is cooked hot and served with garlic donuts and sour cream.

Beetroot needs to be cooked differently. It is supposed to prepare beetroot broth using a young vegetable. Pour boiled and chopped vegetables with beet broth, as a result of which you will be able to prepare a delicious first course.

In most cases, a boiled egg is combined only with beetroot, donuts - with borscht. Such aspects have a serious impact on the discovery of certain facets of taste, which should be appreciated by every gourmet. Moreover, even in these nuances, important differences can be traced.

The main differences between borsch and beetroot

1. Borscht is almost always served hot, despite the fact that there is a cold version. Beetroot can be hot or cold.
2. The basis of borscht is meat broth, beet soup is a decoction made from beets.
3. There are no cabbage, tomato paste or tomatoes in the beetroot. The cold version of the dish involves the addition of fresh cucumbers.
4. Borscht goes well with garlic donuts and sour cream. It is advisable to serve the beetroot with a boiled egg, sour cream.

In each case, you need to know and understand not only the main differences between borsch and beetroot, but also take into account the beneficial properties of each of these two main courses.

Useful properties of cold borscht

The classic recipe for cold borscht suggests an increased amount of vitamin A and cobalt. What are the important features of these beneficial substances?

1. Vitamin A is required for reproductive function, skin and eye health, and the immune system.
2. Cobalt is a constituent of vitamin B12. The main tasks are the activation of enzymes that are responsible for the metabolism of fatty acids and the metabolism of folic acid.

What's more, cabbage, beets, carrots, tomatoes, and onions include increased amount of fiber, which after heat treatment turns into a soft sorbent, which allows you to successfully cleanse the body of toxins, nitrates, heavy metals, various radionuclides.

Wanting to cook healthy cold borscht, it is advisable to pay attention to the calorie content. For example, a pork dish always becomes hearty and the most high-calorie ( up to 129 kcal per 100 grams). Chicken broth borsch can please with surprising lightness. Calorie content, which is included in the optimal range, allows you to maintain an ideal figure.

The benefits of beetroot

First of all, it is necessary to note the optimal calorie content, which is only 36 kcal per 100 grams of dish, but the exact amount may depend on the characteristics of the composition of the dish, because the beetroot also has numerous variations.

Main component - beet, which pleases with a significant amount of vitamins A, B, C, E, calcium, phosphorus, potassium, fiber, magnesium.

Beetroot suggests that beets will have a mild effect on the gastrointestinal tract, so that the first course can be recommended even for young children.

Cold borscht and beetroot soup are well-known and truly worthy first courses, which nevertheless should have significant differences in composition and culinary process, but the main common characteristics are benefits, satiety, and a pleasant taste.