Kuban Borscht
silicon (Si)
Beta-carotene
fluorine (F)
chromium (Cr)
manganese (Mn)
Folate
Description
Hearty borscht with beans and zucchini. Can be made with any broth or just water.
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Lamb (shoulder) — 30 г
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Red beans — 10 г
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Tomatoes — 0.25 шт
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Sour cream 20% — 9 г
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Beetroot — 0.25 шт
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Zucchini — 15 г
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Garlic — 1 зубчик
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Tomato paste — 0.5 ч.л.
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White cabbage — 25 г
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Dill (fresh) — 1 г
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Allspice berries — 0.25 шт
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Sunflower oil (refined) — 0.5 ст.л.
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Carrots — 0.25 шт
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Onion — 0.25 шт
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Apple cider vinegar — 0.5 ч.л.
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Granulated sugar — 0.5 ч.л.
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Dried bay leaf — 0.25 шт
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Water, carbonated water — 150 мл
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Table salt — 1 щепотка
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Ground black pepper — 1 щепотка
- Soak the beans in cold water for at least 4 hours (or overnight).
- Cover the pork shoulder with 500 ml of cold water, bring to a boil, skim off the foam.
- Add the soaked beans, bay leaf, and allspice to the broth. Simmer over low heat for 40-50 minutes.
- Meanwhile, grate the beetroot and stew it in a pan with a little oil, vinegar, and sugar for 5-7 minutes.
- Dice the onion, carrot, and zucchini. Sauté the onion and carrot in sunflower oil until soft, then add tomato paste and cook for 1-2 more minutes.
- Shred the cabbage thinly and dice the tomato.
- When the meat and beans are almost done, remove the meat, cut it into pieces, and return to the pot.
- Add the cabbage to the broth and cook for 10 minutes.
- Add the stewed beetroot, sautéed onion and carrot, zucchini, and tomatoes. Cook for another 10 minutes.
- Mince the garlic and chop the dill. Add to the borscht, season with salt and pepper, and turn off the heat.
- Let the borscht rest covered for 15-20 minutes.
- Serve with sour cream.
269
66 kcal / 100 g
kcal
10.2 g
2.5 g / 100 g
Protein
23.5 g
5.8 g / 100 g
Carbohydrates
15.2 g
3.7 g / 100 g
Fats
2.9 g
0.7 g / 100 g
Ash
6.0 g
1.5 g / 100 g
Fiber
86.8%
Water
10.4 g
2.6 g / 100 g
Sugars
5.4 g
1.3 g / 100 g
Starch
0.1 g
0.02 g / 100 g
Omega-3
4.85 g
1.19 g / 100 g
Omega-6
4.4 g
1.1 g / 100 g
SFA
