Borsch caloric content

Among all known first courses residents of Russia and Ukraine have the greatest popularity belongs to borsch. Borsch is a dish which each hostess has to know how to cook. In the ancient time was considered that the woman who is not able to cook this food cannot marry. Today many kinds of borsch and ways of its preparation are known. Respectively, borsch caloric content can also be absolutely different.

Conditionally all types of borsch can be divided into two groups:

• Red which part meat, haricot, tomatoes (tomato paste), cabbage, beet, carrot, onions and potato is. It is difficult to imagine the real hot and fragrant Ukrainian borsch without good spoon of sour cream;
• Green. The sorrel, potato, carrot, onions, meat and greens are considered as the main ingredients of this borsch. Boiled egg and sour cream will help to add already rich taste of this first course.

Sitting down to a table before a big plate of borsch, many do not even think of that how many calories in borsch. First of all, it is necessary to think that this dish skillfully combines a set of useful vitamins (B1, B2, B6, C, folic and pantothenic acids) and minerals, and also fats, carbohydrates and proteins which are in the broth and vegetables which are picked up for borsch. For this reason it gives necessary vital energy, normalizes work of the alimentary system, a liver, removes all toxic substances and enriches all organism in general with useful and missing elements.

How many calories in borsch?

Borsch – quite nourishing first course because most often it cooks on broth with a large number of meat. Depending on the recipe of its preparation, the number of calories in borsch will be a miscellaneous. First of all, it is necessary to consider what ingredients are a part of this or that dish. Knowing about it, it is easy to calculate how many calories in borsch.

Let's consider the approximate caloric content of borsch:

• In 100 g of this first course cooked according to the traditional Ukrainian recipe about 100 kcal will contain;
• Borsch caloric content with fresh cabbage will not exceed 116 kcal (on 100 g);
• Borsch caloric content with sauerkraut – 156 kcal;
• The green borsch which is initially cooked on a stone as a result will contain 168 kcal;
• The smallest number of calories in borsch with haricot. So, on 100 g of a ready-made product only 67 kcal is necessary.

If you want to get rid of extra kilos, but at the same time do not represent the life without borsch, do not refuse it completely. You will choose for yourself that option of preparation which will provide the lowest caloric content of borsch. Nutritionists also recommend to eat slightly warm borsch that naturally reduces number of calories in borsch on 10-20 of indicators.

How to reduce borsch caloric content?

It is very simple to reduce borsch caloric content, knowing about various options of its preparation. Naturally, the first course cooked on water will be the most dietary. The largest caloric content of the borsch cooked on pork or a bone. The average position in this question is taken by the fragrant delicacy prepared on beef or chicken broth.

Studying recipes of classical Ukrainian borsch, you will hardly find at least one which would exclude preliminary frying of vegetables. Besides, will help to make borsch really tasty fresh home-made sour cream. Knowing about all these subtleties of preparation, it is not difficult to guess that they also significantly increase borsch caloric content.

Adherents of healthy nutrition are recommended not to brown onions, carrot and beet on fat or vegetable oil. Throw these vegetables into a pan with the boiling water or easy broth at once, and you will forever forget about unpleasant heavy feeling even after 3 ladles of borsch. Do not forget also that there is also such useful product as haricot which perfectly replaces with itself(himself) potatoes. As for sour cream, if you cannot do without it, replace heavy cream with the fat-free option that will not affect taste of a ready dish in any way.

Do not refuse to themselves pleasure to eat at least several times a week a plate of red or green borsch. Especially, knowing about that how many calories in borsch, you not only take the real flavoring pleasure, but also you will leave the figure in a former remarkable form.

Recipe of preparation of borsch

For preparation of borsch you need broth, beet, carrot, onions, potato, cabbage, tomato paste and greens. The first business broth is brought to boiling and put in it the crude beet which is previously cut on large segments. Having boiled thoroughly it within 15 minutes, begin to add boiled meat and all vegetables, necessary for borsch, to liquid.

After potato and cabbage are completely ready, set aside a pan on other ring and pull out beet from borsch. After vegetable completely will cool down, rub it on a small grater and again lower in a pan with already ready first course. The similar way of preparation of beet will keep all its useful properties and vitamins necessary for a human body.

Completely ready borsch should not be boiled. The only thing that can be required for giving of brighter taste to it is an additional pinch of salt.

Having made first course according to such recipe, in a plate you will see bright red color and will feel saturated taste which as a result will bring joy and will not upset with the high caloric content of borsch.