Cold beetroot: calorie content per 100 g, proteins, fats, carbohydrates

Classic beetroot soup is a close relative of the popular borscht. The recipe for a light and dietary beetroot soup involves a cold soup based on young beets. Unlike borscht, there is no cabbage here.

There are many different interpretations of beetroot soup: with the addition of spices, various vegetables and served hot. In this article we will look at whether beetroot can be on a diet, its features and preparation nuances. The following recipes will help add variety to your diet.

Is this soup possible on a diet?

Beetroot soup is ideal for the diet of people who are losing weight. It helps to correct excess weight, promotes cleansing and healing of the body with minimal calories. The beets included in the composition provide great benefits for digestion and metabolic processes in the body. Properties of beetroot in dietary nutrition:

• has a mild laxative and diuretic effect;
• due to natural vegetable fiber, it improves gastrointestinal motility;
• increases the body’s immune capabilities and prevents the development of vitamin deficiency during the diet;
• has a positive effect on fat metabolism, promotes the breakdown of excess calories;
• characterized by an alkalizing effect, normalizing the acid-base balance in the gastric cavity;
• cleanses the blood, helps prevent anemia;
• due to the large amount of plant fibers and microelements (potassium, magnesium, iron, etc.), maintains health during the diet;
• phytonutrients in vegetables have a pronounced antioxidant and anti-inflammatory effect, and prevent natural aging processes.

Note! The combination of vegetables in a classic beetroot soup tones the body, fills it with energy and vigor, which makes it easier to follow a diet.

Be sure to check out: Diet cabbage salad: the best recipes Safe cleansing: flax seeds for weight loss Kefir on a diet: are alternatives possible Proper castling: how to replace high-calorie treats and allergenic foods on a diet

Rice with vegetables, benefits:

The main ingredient for this dish, rice, is very healthy. It is a rich source of proteins, carbohydrates, as well as mineral components, for example, potassium, calcium, magnesium, phosphorus and iodine. Rice also contains a lot of B vitamins. But with all this, rice contains a very small amount of fat. Another feature of this product is that it does not contain gluten, therefore it can be consumed by people suffering from wheat intolerance. Brown rice is suitable for those with diabetes.

Sweet pepper, another component of this dish, is rich in B vitamins and vitamin PP. Its mineral composition includes potassium, sodium, iodine, phosphorus, and iron. It also contains fiber, which stimulates intestinal motor function.

Corn is a source of protein, contains sugar, fats, vitamin C, as well as B vitamins, vitamin PP, phosphorus, potassium, fluorine, iodine and chemical compounds.

Green peas are a protein-rich product. It contains sugar, vitamins A, B, and ascorbic acid.

Carrots, as another ingredient, contain a large amount of carotene (provitamin A), without which normal vision is impossible and which is “responsible” for the health of the skin and mucous membranes. In addition, carotene is needed for the normal functioning of metabolic processes in the body and strengthens the body's immune defense.

Are there any contraindications

Beetroot soup is an extremely healthy dish, but there are some restrictions on its use. Main contraindications:

1. Osteoporosis and susceptibility to it. The main ingredient of the dish, beets, interferes with the natural processes of calcium absorption.
2. Diabetes. Beetroot soup made from natural vegetables contains quite a lot of natural sugar.
3. Urolithiasis disease. Beets contain oxalic acid, which negatively affects the functioning of the body's excretory system.
4. Chronic diarrhea. The combination of vegetables in beetroot has a slight laxative effect.

Moderation should be observed in everything - 1-2 servings of beetroot per day are enough for healthy people.

Micro- and macroelements in cold beetroot

Cold beetroot contains the following elements: Mono- and disaccharides, Cholesterol, Ash, Starch, Water, Organic acids, Dietary fiber, Unsaturated fatty acids, Sodium, Potassium, Phosphorus, Magnesium, Calcium, Sulfur, Copper, Boron, Aluminum, Iodine, Manganese , Chromium, Fluorine, Molybdenum, Vanadium, Cobalt, Nickel, Rubidium, Selenium, Lithium, Zinc, Iron, Chlorine.

What you need for cooking

The basis for preparing beetroot soup can be meat broth or beet broth. In both versions, the soup will turn out to be extremely healthy, light and nutritious for the body. The main component of the dish is beets, which are the most accessible and healthy vegetable. Young vegetables with a rich taste are best suited for this soup.

In addition to beets, you can add potatoes, herbs, boiled chicken eggs, bell peppers, and tomatoes to the soup. The listed components will make the taste of the cool soup rich, multifaceted and allow you to add variety to your usual dish.

Beetroot soup without meat

Beets - 600 g Potatoes - 300 g Carrots - 3 pcs. Red onion - 1 pc. Dill - a bunch Olive oil - 100 gr. Salt, pepper - to taste

1. Cut the beets into strips. 2. Young carrots in half rings. 3. Onion, it’s better to take red one, cut it smaller. 4. Chop the dill finely. 5. Heat olive oil in a wide saucepan or frying pan. Don’t skimp on oil, it seems that there is no difference, because we will still be frying all the vegetables. This is wrong. A good oil provides the right flavor and enhances the overall benefits of the vegetables. When the oil is hot, fry the onion until translucent. 6. Add potatoes and beets. Fry for 5 minutes. 7. Next, add the carrots and fry for another minute or two. 8. Squeeze the garlic. 9. Fry the vegetables for another minute and then add the chicken (vegetable) broth. During the process, you can add more water or broth, it all depends on how thin your soups are. 10. Cook the soup over medium heat until the beets and potatoes become soft. Add 2/3 of the prepared dill, stir and let stand for about 20 minutes. 11. The soup can be served, but I will insist that it is better to wait overnight. And yes, you can eat it either hot or completely cold - whatever suits your taste.

How to choose beets

When choosing beets at the market or in a store, pay close attention to their appearance. Quality beets:

• must have a dense skin without minor signs of rot or other noticeable damage on the surface of the vegetable;
• the surface of the root crop looks uniform without irregularities and dents, the density is the same on all sides;
• has no cracks or cuts. You should not buy beets that begin to rot or have soft areas when pressed;

Note! If there are a lot of roots and leaves on the surface of the beets, it was stored incorrectly, or the technology for collecting root crops was violated.

Some varieties of this vegetable can have an elongated shape, reminiscent of a thick carrot. Root vegetables of any shape can be of high quality and tasty if properly prepared. Before adding beets to a dish, you should cut them and carefully examine the root crop “from the inside.” The pulp should be completely homogeneous, without damage or rot.

If you see black spots appearing, it is better not to eat such a vegetable. Also, do not remove rotten areas of root crops and use the remaining pulp in cooking (harmful bacteria quickly move inside the beets, remaining temporarily invisible to the eye in “healthy” areas).

Recipe for “Beetroot soup “On a Diet””:

If the beetroot soup is made with broth, then first cook the broth. If it is on water, we start with vegetables.

Finely chop the onion, carrots, and beets. Place in a saucepan and add broth or water.

The broth should slightly hide the vegetables. Simmer for 30 minutes over low heat.

Add tomato paste, sugar (I didn’t have much beets), and vinegar. Simmer until the beets are ready.

Transfer the dressing to the broth and wait until it boils. Salt. Add garlic and dill.

That's it, the beetroot pan is ready. Maximum benefits, minimum calories and no potatoes. Bon appetit.

How will it look like?

Beetroot soup “On a diet”

Beetroot contains almost only vegetables. But the taste is wonderful. Instead of broth, you can add water, and if your diet allows, you can add pieces of boiled lean meat. Again, if your diet allows, you can add a little vegetable oil and sugar when stewing if the beets are not very sweet by nature. There are only 80 calories per 250 ml broth serving.

Category: Broths and soups › Hot soups › Other soups

Ingredients for “Beetroot soup “On a diet””:

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Best Low Calorie Soup Recipes

Classic beetroot soup. This version of the dish is loved by many housewives, and due to its refreshing effect, it is often prepared in the summer. Required Products:

• rye kvass – 1.5 liters;
• beets – 3-4 pcs.;
• onion greens – 120 g;
• cucumbers – 2-3 pcs.;
• sour cream – 120 g;
• eggs – 2 pcs.;
• sugar – 1 tbsp. l.;
• vinegar - 2 tbsp. l.;
• dill – 20 g;
• table salt - add to taste.

Cut the beets into strips and add a small portion of water. Then add table vinegar and bring to a boil over low heat, then cool. Finely chop the green onions and rub thoroughly with salt until the juice releases.

Peel the cucumbers if necessary (if the skin is thick) and cut into strips. Boil the eggs hard and cut into cubes. Mix all the ingredients and add kvass, bringing the dish to the desired consistency.

Diet recipe. This low-calorie soup is perfect for a fasting day or a comprehensive diet when losing weight. Products you will need:

• beets – 1 pc.;
• onion (greens) – 30 g;
• carrot – 1 pc.;
• tomato paste – 1 tbsp. l.;
• garlic – 3 cloves;
• vinegar (can be replaced with the same amount of lemon juice) – 1 tbsp. l.;
• dill, salt - add to taste.

Pour meat/vegetable broth or water into a saucepan and bring to a boil. Wash the onions, carrots and beets thoroughly, peel and finely chop. After this, place the vegetables in a saucepan and pour in the broth until it covers all the vegetables. Leave the remaining broth/water to simmer. Add tomato paste, granulated sugar and vinegar to the vegetables in a saucepan, and then simmer until the beets are completely softened.

Transfer the resulting base to the broth and bring to a boil. At the last stage, add salt, finely chopped garlic and herbs. Let the soup simmer for 1-2 minutes and turn off the heat. After cooling, the dish can be served - during this time it will infuse and become more aromatic.

Beetroot soup with kefir. This option will appeal to lovers of fermented milk drinks. A dish with the addition of kefir is perfectly refreshing on hot days. The following products are needed for cooking:

• mineral or regular water – 1 l;
• reduced fat kefir – 1 l;
• boiled beef – 300 g;
• beets – 3 pcs.;
• chicken eggs – 5 pcs.;
• potatoes – 4 pcs.;
• cucumbers – 3 pcs.;
• carrots – 2 pcs.;
• greens (dill, parsley or cilantro) - a small bunch;
• salt, allspice - to taste.

Rinse the beets thoroughly with water and let them cook for about 1.5 hours. Boil the beef for 30 minutes, gradually adding peeled carrots and potatoes. Chop the greens thoroughly and grind with salt, pour in kefir and let it brew. Then cut the cucumbers into strips and add to kefir. Chop the boiled beef and carrots into small cubes.

Cool the beets, peel and cut into small strips. Add all the listed ingredients to kefir and mix thoroughly. Next, the dish must be diluted with mineral or ordinary water to the desired thickness. Season with salt to taste and then let sit in the refrigerator for about 60 minutes before serving.

Homemade (spicy) beetroot soup. This soup is easy to prepare and has a refreshing taste. Ingredients needed to prepare the dish:

• beets – 300 g;
• onion – 1 piece;
• potatoes – 2 medium-sized pieces;
• carrots – 1 piece;
• garlic – 2-3 cloves;
• lemon – 0.5 pcs.;
• bay leaf – 2-3 pcs.;
• table salt, herbs - add to taste.

Peel the beets: set aside half, and boil the rest entirely for 1.5 hours. After about an hour, add chopped potatoes, onions and carrots to the pan with the beets. Remove the boiled beets and boil them again after chopping. Add bay leaf and lemon juice, salt.

Then grate half the fresh beets and peeled garlic, add them to the pan and mix well. Let the soup sit in the refrigerator for 1 hour.

Note! This homemade beetroot recipe has a pleasant spicy taste, bright color and beetroot aroma.

Boiled beets: benefits and harms

Boiled beets are easy to prepare, they can be stored in the refrigerator for several days (unpeeled for 7-10 days) and used if necessary.

Calorie content of boiled beets

Are boiled beets high in calories? No, the calorie content per 100 grams is 47 kcal.

For comparison: calorie content, fresh beets, 42 kcal.

Composition and beneficial properties of boiled beets

Boiled beets contain most nutrients: choline, vitamins A, B1, B5, B6, C, E, H and PP, as well as minerals necessary for the human body: potassium, calcium, magnesium, zinc, iodine, phosphorus and sodium, present in plant folic acid and sufficient fiber. Based on the chemical composition, it becomes clear that boiled beets are beneficial for almost everyone. The product is one of the natural effective laxatives; in combination with vegetable oils, it can cure severe constipation. Boiled beets take part in the blood, replenishing blood loss, which is especially important for women with heavy menstruation. Boiled beets are beneficial for men - it has been proven that they increase sexual desire and increase male strength.

What to eat with

Bright, aromatic beet soup is a self-sufficient dish on any table. The taste of beetroot can be supplemented with garlic sauce (you need to mix sour cream, chopped garlic clove, a little lemon juice and spices).

You can diversify the taste of cold soup with chopped herbs and rye bread croutons, pre-rubbed with garlic. You can also serve beetroot along with pies with meat or cabbage.

Serve classic beetroot soup with plenty of sour cream - it perfectly complements the taste of light vegetable soup.

Rice with carrots, onions, meat and garlic in the oven

This is an excellent dinner option for a large and friendly family. Just don’t forget to season the meat with herbs, garlic and spices when cooking – the result will be delicious. And be sure to add aromatic oil to the finished dish.

• 0.5 kg steamed rice;
• 0.5 kg pulp;
• 250 g fresh carrots;
• 3 heads of regular onions;
• 120 ml refined olive oil;
• 5 cloves of young garlic;
• 3 g black pepper;
• 10 g table salt;
• a handful of chopped dill.

Cooking time required: 1 hour. 100 g serving contains: 380 kcal.

1. Mash the garlic cloves and pour in 60 ml of heated olive oil;
2. Coarsely grate the carrots, onions and cut the meat into small cubes. Vegetables need to be mixed and fried a little in oil;
3. Place the meat in a bowl. Season it to taste: salt, herbs, chopped garlic, freshly ground pepper;
4. Divide the meat into approximately two equal piles. There should be three parts of vegetables;
5. Place a vegetable layer on the bottom of the greased form, a layer of meat on it, and spread rice on top, then again vegetables, meat, rice, the final layer is vegetable;
6. Carefully pour boiling water over everything on top, so that the liquid is 1 cm above the vegetable layer;
7. Wrap the pan in foil and place in a hot oven for 35 minutes;
8. Add aromatic olive oil infused with garlic to the finished rice;
9. Turn off the oven and let the dish sit for about five minutes.

Main conclusions

Beetroot soup is reminiscent of classic borscht, but it is distinguished by preferably cold serving and the absence of cabbage in the recipe. “Red” soup with reduced calorie content is perfectly refreshing on hot days. Beneficial features:

• characterized by a mild diuretic and laxative effect;
• due to plant fiber, it normalizes digestion processes;
• promotes active breakdown of fats in the body.

There are many beetroot recipes for a dietary and balanced diet. The finished soup goes well with sour cream, garlic sauce and rye toast.

Share your experience of preparing this dish. Which beetroot soup recipe do you like best?

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Table of dishes with negative calories

It is believed that dishes with a negative calorie content have low energy value and the body expends more energy than it receives, which leads to weight loss.

negative calorie salad

Important: To prepare dishes with a negative calorie content, a basic list of greens, fruits, berries and vegetables is used, which contain a sufficient amount of microelements and vitamins necessary for the functioning of the body.