Sour cabbage soup calorie content per 100 grams

Shchi is a traditional Russian dish that was present on the table of the Slavs many centuries ago. Today, despite the fact that cuisines of other nations are becoming fashionable, this soup is no less in demand, as it is very tasty, satisfying and healthy. You can prepare it using either sour or fresh cabbage, which will only increase its benefits.

Benefit

The benefits of a dish are determined by the properties of its ingredients. Thus, broth made from plant ingredients such as nettle, cabbage and sorrel saturates the body with a large amount of vitamins. Cabbage normalizes the digestive system, supplies vitamin C and fiber. Fiber has a beneficial effect on intestinal function. Nettle and sorrel also contain large amounts of ascorbic acid, which is very important if there is a lack of vitamins in the diet. This is why cabbage soup made from fresh herbs is so beneficial for everyone. The plant components of cabbage soup also contain fat-soluble vitamins, which significantly facilitate weight loss.

Another important beneficial property of this type of soup is its ability to improve recovery from colds. But at the same time, it must be eaten hot and prepared only from fresh ingredients.

Shchi with chicken is a doubly healthy dish, since poultry meat enriches it with protein. Therefore, such soup is a balanced dish that supplies the body with all the substances necessary for its full functioning. Moreover, such meat is dietary; it contains few calories and fat, but a lot of protein. It contains vitamins E, A, PP, as well as the entire group B. Including this product in the diet is useful for the prevention of cardiovascular diseases. With its regular use, the condition of the skin, teeth, hair and nails improves. Another important beneficial property of chicken is its ability to be quickly absorbed by the body.

Soup cooked with chicken broth has the ability to quickly restore strength when tired. Therefore, it is recommended to eat them during heavy physical activity.

Contraindications

Cabbage soup can also cause harm if it is prepared incorrectly or if it is consumed if there are contraindications. So, it must be cooked only from fresh ingredients. You can use sauerkraut, but it must be of high quality.

You should not get carried away with the dish if a person has high acidity of gastric juice. And if you have gastritis or an ulcer, it is better to abstain from it altogether. It is also necessary to remember that sorrel contains oxalic acid, which is released during heat treatment. This compound can harm the kidneys, so you should not overuse the dish, especially if you have kidney problems.

The nutritional value

The calorie content of cabbage soup in chicken broth per 100 g is not very high:

Calories - 30 kcal
Proteins - 2.5 g
Fats - 1.3
Carbohydrates - 2.8 g

The weight of one serving will be approximately 280-300 g, so you can calculate how many calories it will contain. This figure is 51-60 kcal.

Cabbage soup cooked with chicken is an excellent dietary dish that is suitable for anyone who wants to lose weight. It is perfectly filling, tasty and nutritious and at the same time has very little calorie content. But it is worth remembering that it is better not to abuse this soup in large quantities.

How to reduce calories

To further reduce the number of calories in the dish, you need to take only fillet, as it is leaner. The meat used must be skinless, as it contains a lot of fat.

Proper nutrition is impossible without calculating the energy value of the diet. For example, an adult needs from 2000 to 3000 kcal per day, depending on his type of activity. In fact, working in an office and working in a coal mine require different physical demands. In order not to exceed the recommended daily allowance of 2000 kcal and thereby not gain excess weight, it is recommended to know the calorie content of your dishes. A table of main courses, fast food and desserts is presented in our article.

How much does borscht weigh?

So, a full meal is not complete without a first course. As a rule, housewives cook soups using meat or fish broth, with the addition of vegetables, cereals and other ingredients. They are small, the main thing is to make sure that when serving, do not add too much sour cream or mayonnaise to the dish. Here is a table of calorie content for first courses:

Above is the exact calorie content of the dishes. The calorie table includes the most popular soups. The only thing is that the energy value is given per 100 grams of the finished product, and if you consider that one serving contains 300, or even 400 grams, feel free to multiply the number of calories by 3 or 4. Therefore, it is best to eat first courses at lunch or dinner, but in very small quantities. This does not apply to soups or, for example, okroshka without meat or sausage.

Table of caloric content of prepared dishes: what do we eat for “second”

For lunch, as a second course, housewives most often serve a side dish - rice, buckwheat, other grains - and something meat or fish.
Salad or sauce can also be added. Dinner, if there are men in the house, is also often not complete without meat or something more filling. Here is the calorie content of second courses: the table also includes the most popular side dishes and main treats. Second courses, calorie content

Name of the dish	Number of kcal per 100 grams of product
Mashed potatoes	65
Boiled pasta	133
Fried potatoes	154
with mushrooms	119
Solyanka with beef	100
Fish and potato casserole	112
"Lazy" cabbage rolls	124
Pepper stuffed with meat	160
Fried eggs	119
Buckwheat porridge with butter	112
Fish cutlets	259
Cod with vegetables	117
Cod in breadcrumbs	373
Fried chicken	266
Boiled chicken fillet	153
Chicken cutlets	382
Chicken with various vegetables	99
Stewed veal	103
Pork stew	225
Roast pork	278
Beef plus pork cutlet	284
“Hedgehogs” with rice	187

So count the calorie content of your dishes. The calorie table, we repeat, is calculated for 100 grams of product. That is, your full second course with a side dish will cost at least 500 kcal. Therefore, for those who are on a diet or simply do not want to have such a heavy lunch, it is better to limit the main meal to soup and salad. Because most of the calories in our diet come from meat dishes, which, of course, are very difficult to refuse - they are too tasty.

Fast food calories

This section is especially for those who like to eat at McDonald's and similar establishments. No doubt, the food there is quite tasty, and you can receive your order in a matter of minutes. But the calorie content of such a diet is depressing, see for yourself:

It is not at all surprising that most people who enjoy eating at fast food establishments are overweight.

So, you have decided to adhere to the principles of proper nutrition and not exceed the calorie content of your diet. Here are some tips on how to make a dish a little “lighter” in terms of energy value. Firstly, cook soups with chicken or fish. Fish will also work. Of course, soup cooked with pork bones is tasty, but it is very high in calories. Main courses are best cooked in a double boiler or on the grill, baked or, as a last resort, fried in a minimum amount of oil. Instead of pork, offer lamb or veal for the main course, you can also chicken or turkey - there are not too many calories, and the taste is again excellent. And don’t put mayonnaise on your salads! For vegetables, low-fat sour cream or natural yogurt, dressing with lemon juice or balsamic vinegar are perfect. But to refuse altogether. So, our article reviewed the table of dishes - first, second and salads - and also gave advice on how to reduce the energy value of the diet. We hope the recommendations and tables will help you follow the principles of proper nutrition and simply not overeat.

Soup is considered a low-calorie dish, but adding cream, butter, cheese and other high-fat ingredients increases the calorie count. Borscht cooked in water contains less than 40 kcal/100 ml, while Ukrainian borscht with meat prepared according to the classic recipe contains more than 60 kcal/100 ml. Soups made from lentils, peas and beans cannot be called low-calorie, but they contain vegetable protein, which provides a person with a feeling of fullness for a long time.

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Table of calorie content of first courses and their nutritional value

Diet soup or borscht is prepared with water, without adding butter, sour cream or meat. One plate of this dish contains a minimum amount of calories (about 100 kcal per serving).

A bowl of chicken soup with potatoes contains about 150 kcal, and rice soup cooked in meat broth with the addition of sour cream contains more than 200 kcal.

The calorie content of first courses and their nutritional value (BJU) are presented in the table.

Soup variety	BJU (content per 100 grams of product)	Number of calories (kcal) in 100 grams of soup (100 ml)	Calorie content per serving (300 grams)
Pea	3,6/0,9/11,15	68,5	205,5
Bean	3,95/1,95/10,15	65,5	196,5
Borscht cooked in chicken broth	4,55/1,6/4,4	48	144
Lenten borscht	0,7/2,4/2,15	37	111
Borscht cooked in meat broth with beef	4,15/1,8/2,2	59	177
Borscht with pork	2,1/2,4/6,5	70	210
Minestrone (vegetable soup)	1,5/1,7/6,1	39	117
Kharcho	3/4,55/5,9	67	201
Chicken meatball soup	4,4/3/2,7	45,5	136,5
Chicken with noodles	4,8/3,4/6,7	55	165
Oat	1,4/1,6/5,55	39,5	118,5
Potato with pasta	1,6/0,95/8,9	54	162
White cabbage soup	0,3/1,55/1,9	26	78
Mushroom with buckwheat	0,7/3,15/4,35	49,5	148,5

Recipe: Sour cabbage soup. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “sour cabbage soup”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	25.2 kcal	1684 kcal	1.5%	6%	6683 g
Squirrels	1.8 g	76 g	2.4%	9.5%	4222 g
Fats	0.8 g	56 g	1.4%	5.6%	7000 g
Carbohydrates	2.6 g	219 g	1.2%	4.8%	8423 g
Organic acids	0.1 g	~
Alimentary fiber	0.6 g	20 g	3%	11.9%	3333 g
Water	92.7 g	2273 g	4.1%	16.3%	2452 g
Ash	0.559 g	~
Vitamins
Vitamin A, RE	51.4 mcg	900 mcg	5.7%	22.6%	1751 g
beta carotene	0.309 mg	5 mg	6.2%	24.6%	1618 g
Vitamin B1, thiamine	0.079 mg	1.5 mg	5.3%	21%	1899
Vitamin B2, riboflavin	0.021 mg	1.8 mg	1.2%	4.8%	8571 g
Vitamin B4, choline	6.55 mg	500 mg	1.3%	5.2%	7634 g
Vitamin B5, pantothenic	0.089 mg	5 mg	1.8%	7.1%	5618 g
Vitamin B6, pyridoxine	0.074 mg	2 mg	3.7%	14.7%	2703 g
Vitamin B9, folates	3.631 mcg	400 mcg	0.9%	3.6%	11016 g
Vitamin B12, cobalamin	0.071 mcg	3 mcg	2.4%	9.5%	4225 g
Vitamin C, ascorbic acid	2.84 mg	90 mg	3.2%	12.7%	3169 g
Vitamin E, alpha tocopherol, TE	0.113 mg	15 mg	0.8%	3.2%	13274 g
Vitamin H, biotin	0.359 mcg	50 mcg	0.7%	2.8%	13928 g
Vitamin K, phylloquinone	2.5 mcg	120 mcg	2.1%	8.3%	4800 g
Vitamin RR, NE	0.4479 mg	20 mg	2.2%	8.7%	4465 g
Niacin	0.387 mg	~
Macronutrients
Potassium, K	133 mg	2500 mg	5.3%	21%	1880
Calcium, Ca	14.87 mg	1000 mg	1.5%	6%	6725 g
Silicon, Si	4.338 mg	30 mg	14.5%	57.5%	692 g
Magnesium, Mg	8.42 mg	400 mg	2.1%	8.3%	4751 g
Sodium, Na	179.09 mg	1300 mg	13.8%	54.8%	726 g
Sera, S	23.19 mg	1000 mg	2.3%	9.1%	4312 g
Phosphorus, P	25.5 mg	800 mg	3.2%	12.7%	3137 g
Chlorine, Cl	92.58 mg	2300 mg	4%	15.9%	2484 g
Microelements
Aluminium, Al	85.6 mcg	~
Bor, B	22.1 mcg	~
Vanadium, V	12.93 mcg	~
Iron, Fe	0.341 mg	18 mg	1.9%	7.5%	5279 g
Yod, I	0.91 mcg	150 mcg	0.6%	2.4%	16484 g
Cobalt, Co	1.308 mcg	10 mcg	13.1%	52%	765 g
Lithium, Li	5.47 mcg	~
Manganese, Mn	0.0442 mg	2 mg	2.2%	8.7%	4525 g
Copper, Cu	41.77 mcg	1000 mcg	4.2%	16.7%	2394 g
Molybdenum, Mo	2.922 mcg	70 mcg	4.2%	16.7%	2396 g
Nickel, Ni	1.219 mcg	~
Tin, Sn	1.42 mcg	~
Rubidium, Rb	56.1 mcg	~
Selenium, Se	0.137 mcg	55 mcg	0.2%	0.8%	40146 g
Strontium, Sr	0.87 mcg	~
Fluorine, F	75.78 mcg	4000 mcg	1.9%	7.5%	5278 g
Chromium, Cr	1.5 mcg	50 mcg	3%	11.9%	3333 g
Zinc, Zn	0.2469 mg	12 mg	2.1%	8.3%	4860 g
Zirconium, Zr	0.21 mcg	~
Digestible carbohydrates
Starch and dextrins	1.66 g	~
Mono- and disaccharides (sugars)	1 g	max 100 g
Glucose (dextrose)	0.193 g	~
Sucrose	0.449 g	~
Fructose	0.091 g	~
Essential amino acids	0.104 g	~
Arginine*	0.021 g	~
Valin	0.018 g	~
Histidine*	0.005 g	~
Isoleucine	0.013 g	~
Leucine	0.019 g	~
Lysine	0.02 g	~
Methionine	0.004 g	~
Methionine + Cysteine	0.007 g	~
Threonine	0.014 g	~
Tryptophan	0.004 g	~
Phenylalanine	0.015 g	~
Phenylalanine+Tyrosine	0.026 g	~
Nonessential amino acids	0.18 g	~
Alanin	0.015 g	~
Aspartic acid	0.035 g	~
Glycine	0.014 g	~
Glutamic acid	0.046 g	~
Proline	0.013 g	~
Serin	0.017 g	~
Tyrosine	0.012 g	~
Cysteine	0.004 g	~
Sterols (sterols)
Phytosterols	0.143 mg	~
beta sitosterol	0.383 mg	~
Saturated fatty acids
Saturated fatty acids	0.1 g	max 18.7 g
16:0 Palmitinaya	0.058 g	~
18:0 Stearic	0.011 g	~
20:0 Arakhinovaya	0.003 g	~
Monounsaturated fatty acids	0.286 g	min 16.8 g	1.7%	6.7%
16:1 Palmitoleic	0.007 g	~
18:1 Oleic (omega-9)	0.278 g	~
20:1 Gadoleic (omega-9)	0.002 g	~
Polyunsaturated fatty acids	0.061 g	from 11.2 to 20.6 g	0.5%	2%
18:2 Linolevaya	0.056 g	~
18:3 Linolenic	0.01 g	~
Omega-6 fatty acids	0.1 g	from 4.7 to 16.8 g	2.1%	8.3%

The energy value of sour cabbage soup is 25.2 kcal.

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** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

How to reduce calories?

To reduce the energy value of the first dish, you need to adhere to the following rules:

1. Do not fry vegetables.
You should avoid frying or do it with a minimum amount of vegetable oil. Refined sunflower oil contains more than 900 kcal, and unrefined olive oil contains about 850 kcal. Amaranth contains about 700 kcal.
2. Use meat without skin.
It is necessary to remove it from poultry meat before cooking chicken or turkey broth, and clean pork and beef from films, veins and cut off fat.
3. Avoid fatty sauces.
High-calorie mayonnaise should be replaced with low-fat sour cream. When preparing cream soup, you should not use heavy homemade cream, but 10% pasteurized cream. Milk with minimal fat content should be added to milk soup.
4. Drain the first broth.
It is necessary to cook the soup not in the first, but in the second or third broth. To do this, after boiling, drain the water and get clean water, and when it boils, you can add cereals and vegetables.

If cheese is specified in the recipe for the first course, then low-fat varieties should be used. There is no need to add processed cheese (their calorie content is about 300 kcal/100 g).

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The calorie content of cabbage soup per 100 grams depends on the recipe. This article presents the calorie content, fat, protein, and carbohydrate content in soup with fresh sauerkraut, lean cabbage soup and sour cream.

Calorie content of cabbage soup with fresh cabbage per 100 grams is 28 kcal. A 100-gram serving of soup contains:

0.43 g protein;
2.1 g fat;
2 g carbohydrates.

To prepare cabbage soup with fresh cabbage we will need:

400 g fresh white cabbage;
3 medium-sized potatoes;
1 large onion;
1 carrot;
1 bay leaf;
3 allspice peas;
1 celery root;
2 cloves of garlic;
2 tablespoons of tomato paste;
1 bunch of dill, parsley;
2 liters of water;
salt to taste.

Cooking steps:

chop the white cabbage and transfer it to an empty pan;
cut the potatoes into cubes, pour them into the pan on top of the cabbage;
finely chop the onion and add to the potatoes and cabbage;
grate carrots and celery root on a coarse grater, pour into a saucepan;
add bay leaf, allspice, tomato paste and 350 g of water to the other ingredients;
cover the resulting mixture with a lid and simmer over low heat;
turn off the gas, leave the vegetables to brew under the closed lid for 15 minutes;
pour 2 liters of hot water over the vegetables, add finely chopped greens, garlic squeezed through a press, and chopped onions into the soup;
bring the soup to a boil.

Fresh cabbage soup is ready! Serve hot.

Calorie content of sauerkraut cabbage soup. Chemical composition and nutritional value.

Nutritional value and chemical composition of “sauerkraut cabbage soup.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	37.2 kcal	1684 kcal	2.2%	5.9%	4527 g
Squirrels	2 g	76 g	2.6%	7%	3800 g
Fats	2.8 g	56 g	5%	13.4%	2000 g
Carbohydrates	1 g	219 g	0.5%	1.3%	21900 g
Organic acids	40.7 g	~
Alimentary fiber	1.4 g	20 g	7%	18.8%	1429 g
Water	86.2 g	2273 g	3.8%	10.2%	2637 g
Ash	0.6 g	~
Vitamins
Vitamin A, RE	100 mcg	900 mcg	11.1%	29.8%	900 g
Retinol	0.1 mg	~
Vitamin B1, thiamine	0.02 mg	1.5 mg	1.3%	3.5%	7500 g
Vitamin B2, riboflavin	0.02 mg	1.8 mg	1.1%	3%	9000 g
Vitamin B4, choline	9.1 mg	500 mg	1.8%	4.8%	5495 g
Vitamin B5, pantothenic	0.04 mg	5 mg	0.8%	2.2%	12500 g
Vitamin B6, pyridoxine	0.03 mg	2 mg	1.5%	4%	6667 g
Vitamin B9, folates	2.1 mcg	400 mcg	0.5%	1.3%	19048
Vitamin B12, cobalamin	0.09 mcg	3 mcg	3%	8.1%	3333 g
Vitamin C, ascorbic acid	6.4 mg	90 mg	7.1%	19.1%	1406 g
Vitamin D, calciferol	0.005 mcg	10 mcg	0.1%	0.3%	200000 g
Vitamin E, alpha tocopherol, TE	0.07 mg	15 mg	0.5%	1.3%	21429 g
Vitamin H, biotin	0.2 mcg	50 mcg	0.4%	1.1%	25000 g
Vitamin RR, NE	0.632 mg	20 mg	3.2%	8.6%	3165 g
Niacin	0.3 mg	~
Macronutrients
Potassium, K	85 mg	2500 mg	3.4%	9.1%	2941 g
Calcium, Ca	17.9 mg	1000 mg	1.8%	4.8%	5587 g
Magnesium, Mg	6.4 mg	400 mg	1.6%	4.3%	6250 g
Sodium, Na	139.2 mg	1300 mg	10.7%	28.8%	934 g
Sera, S	18.7 mg	1000 mg	1.9%	5.1%	5348 g
Phosphorus, P	22.4 mg	800 mg	2.8%	7.5%	3571 g
Chlorine, Cl	631.7 mg	2300 mg	27.5%	73.9%	364 g
Microelements
Aluminium, Al	9.3 mcg	~
Bor, B	5.2 mcg	~
Vanadium, V	1.2 mcg	~
Iron, Fe	0.4 mg	18 mg	2.2%	5.9%	4500 g
Yod, I	0.8 mcg	150 mcg	0.5%	1.3%	18750 g
Cobalt, Co	0.8 mcg	10 mcg	8%	21.5%	1250 g
Lithium, Li	0.08 mcg	~
Manganese, Mn	0.0105 mg	2 mg	0.5%	1.3%	19048
Copper, Cu	15.3 mcg	1000 mcg	1.5%	4%	6536 g
Molybdenum, Mo	2.5 mcg	70 mcg	3.6%	9.7%	2800 g
Nickel, Ni	0.9 mcg	~
Tin, Sn	3.7 mcg	~
Rubidium, Rb	6.3 mcg	~
Selenium, Se	0.01 mcg	55 mcg	550000 g
Fluorine, F	6.3 mcg	4000 mcg	0.2%	0.5%	63492 g
Chromium, Cr	0.8 mcg	50 mcg	1.6%	4.3%	6250 g
Zinc, Zn	0.2168 mg	12 mg	1.8%	4.8%	5535 g
Digestible carbohydrates
Starch and dextrins	0.04 g	~
Mono- and disaccharides (sugars)	0.8 g	max 100 g

The energy value of sauerkraut cabbage soup is 37.2 kcal.

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Sauerkraut cabbage soup: calorie content per 100 grams

The calorie content of sauerkraut cabbage soup per 100 grams is 43 kcal. In a 100 gram serving of soup:

2.34 g protein;
2.61 g fat;
3.8 g carbohydrates.

To make such cabbage soup, you need the following ingredients:

300 g sauerkraut;
2 potatoes;
1 onion;
1 carrot;
bay leaf – 1 pc.;
pepper, salt to taste;
700 g millet;
a little vegetable oil;
greenery.

Steps for preparing cabbage soup from sauerkraut:

heat the frying pan over medium heat, add a little vegetable oil, squeeze out the juice from the sauerkraut, place the squeezed cabbage in the frying pan;
simmer the cabbage until tender over low heat, after simmering, simmer for 10 minutes under a closed lid;
finely chop the onion;
grate carrots on a coarse grater;
cut potatoes into cubes;
put carrots, onions, potatoes, washed millet, spices, salt in a pan;
add water level with the food, simmer the ingredients in a saucepan over low heat, then leave under a closed lid with the heat off for 15 minutes;
add cabbage and boiling water to the pan. Bring the cabbage soup to a boil, add chopped herbs.

Cabbage soup: composition and benefits

Firstly, it should be noted that such a tasty dish as cabbage soup can be prepared from fresh and sauerkraut. Both have the right to exist and require special attention to their calorie content.

An essential ingredient in cabbage soup is cabbage. Housewives mainly use the usual white cabbage beauty, which is successfully grown in private plots in our region. If desired, add vegetables: potatoes, carrots, onions, tomatoes, sweet peppers. And of course, different types of meat. And during Lent you can enjoy Lenten cabbage soup with pleasure.

If you are interested in the question of how many calories are in sauerkraut cabbage soup without meat - 31 kcal per 100 grams. ready dish. Cabbage soup made from fresh cabbage has the same calorie content. As you can see, the dish can be called dietary. What else will it give our body?

Cabbage is a vegetable that is beneficial for the human body. It contains a lot of coarse, unprocessed fiber, which helps the digestive tract function. However, it should be noted that excess gas formation may occur. So people suffering from diseases of the gastrointestinal tract need to be careful when introducing this dish into their diet.

Nutrient content:

vitamins of group B, PP, U;
vitamin C;
carotene;
iron;
copper;
phosphorus;
calcium and other elements that are presented in lower concentrations.

Sauerkraut also contains folic acid and vitamin K, which have a beneficial effect on hematopoiesis.

Cabbage soup made from fresh cabbage will be more preferable for those who do not like the taste of sauerkraut or cannot eat sour foods.

Calorie content of lean cabbage soup from fresh cabbage per 100 grams

The calorie content of lean cabbage soup per 100 grams is 18 kcal. In a 100 gram serving of soup:

0.5 g protein;
0.8 g fat;
2.3 g carbohydrates.

To make lean cabbage soup, you need the following products:

350 g porcini mushrooms;
4 potatoes;
300 g fresh white cabbage;
2 small onions;
half 1 piece sweet pepper;
spices, salt to taste;
a little sunflower oil.

Cooking steps:

cut peeled and washed potatoes into cubes;
pour the potatoes into a saucepan, add water, and place on medium heat;
shred cabbage;
cut porcini mushrooms, onions into small cubes, half a sweet pepper;
grate the carrots;
pour cabbage into boiling potatoes and cook for 10 minutes;
At this time, fry the onions and carrots in a frying pan in vegetable oil. A little later, add mushrooms to the frying;
pour the roast into a pan with cabbage and potatoes;
add pepper to boiled cabbage soup;
after boiling the vegetables, add seasoning and salt to the cabbage soup;
Boil the cabbage soup over low heat for 10 minutes.

The soup is ready! Bon appetit.

Ural cabbage soup from sauerkraut

Products (for 6 servings)

Barley – 100 g
Vegetable oil – 50 g
Sauerkraut – 600 g
Carrots – 100 g
Parsley (root) – 25 g
Onion – 100 g
Flour – 25 g
Greens – 25 g
Garlic – 2-3 cloves (to taste)
Broth – 2-2.5 l (as much as it will take)
or boiling water – 2-2.5 l (as much as it will take)
Salt – 0.5 tbsp. spoons (to taste)

Preparation

Separately, steam the pearl barley until almost done. To do this, boil a kettle, wash the pearl barley, and put it in a saucepan. Pour boiling water, cover with a lid, leave for 15-20 minutes.
If the sauerkraut is too sour, rinse it (you can soak it in cold water.
Peel the onion, wash it, chop it finely.
Heat a cauldron, pour in half the vegetable oil. Place onion in hot oil, sauté in oil over medium heat until golden (3-4 minutes).
Squeeze the cabbage, add to the onion, heat, add a little hot broth or boiling water (100-150 ml) and simmer over low heat until creamy, stirring occasionally (about 20 minutes).
Peel the carrots and parsley root, wash and grate on a coarse grater (or finely chop).
Heat a frying pan and pour in the other half of the oil. Place carrots and prepared parsley into hot oil. Sauté vegetables in oil, stirring, for 2-3 minutes (over medium heat).
Separately, saute the flour until creamy (2-3 minutes) in a dry frying pan, stirring, over low heat.
Add sauteed roots and flour sauté to the stewed cabbage, add salt to taste.
Boil the kettle or broth separately.
Pour the prepared ingredients with hot broth or boiling water (about 2-2.5 liters), add steamed barley (cook it in cabbage soup) and cook Ural cabbage soup from sauerkraut until the barley is ready (about 20 minutes).
Peel the garlic, grind or crush it in a garlic press.
Wash the greens and chop finely.
Add chopped herbs and crushed garlic to the prepared sauerkraut cabbage soup with pearl barley, heat and turn off the heat.
Ural cabbage soup is ready.
Serve Ural cabbage soup with sauerkraut and sour cream.
Bon appetit!

Cabbage soup with sour cream: calorie content per 100 grams

The calorie content of cabbage soup with sour cream per 100 grams depends on the recipe for preparing the soup, the amount and type of sour cream added. Let's make simple calculations: one serving of soup contains approximately 250 grams of cabbage soup; usually add 1 tablespoon of sour cream.

Thus, the calorie content of cabbage soup with fresh cabbage and sour cream per 100 grams: for sour cream 10% fat content - 37.1 kcal, for sour cream 20% fat content - 44.48 kcal, for sour cream 25% fat content - 47.92 kcal, for sour cream 30 % fat content – 51.44 kcal.

The calorie values for lean cabbage soup and soup with sauerkraut and sour cream differ slightly.

Recipe Soup with sauerkraut. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Soup with sauerkraut”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	41 kcal	1684 kcal	2.4%	5.9%	4107 g
Squirrels	3.7 g	76 g	4.9%	12%	2054 g
Fats	1.3 g	56 g	2.3%	5.6%	4308 g
Carbohydrates	3.5 g	219 g	1.6%	3.9%	6257 g
Organic acids	0.1 g	~
Alimentary fiber	0.8 g	20 g	4%	9.8%	2500 g
Water	90.2 g	2273 g	4%	9.8%	2520 g
Ash	0.466 g	~
Vitamins
Vitamin A, RE	101.9 mcg	900 mcg	11.3%	27.6%	883 g
alpha carotene	7.499 mcg	~
beta carotene	0.627 mg	5 mg	12.5%	30.5%	797 g
Lycopene	191.049 mcg	~
Lutein + Zeaxanthin	9.133 mcg	~
Vitamin B1, thiamine	0.078 mg	1.5 mg	5.2%	12.7%	1923
Vitamin B2, riboflavin	0.048 mg	1.8 mg	2.7%	6.6%	3750 g
Vitamin B4, choline	13.59 mg	500 mg	2.7%	6.6%	3679 g
Vitamin B5, pantothenic	0.181 mg	5 mg	3.6%	8.8%	2762 g
Vitamin B6, pyridoxine	0.128 mg	2 mg	6.4%	15.6%	1563 g
Vitamin B9, folates	5.844 mcg	400 mcg	1.5%	3.7%	6845 g
Vitamin B12, cobalamin	0.067 mcg	3 mcg	2.2%	5.4%	4478 g
Vitamin C, ascorbic acid	14.16 mg	90 mg	15.7%	38.3%	636 g
Vitamin D, calciferol	0.1 mcg	10 mcg	1%	2.4%	10000 g
Vitamin D3, cholecalciferol	0.1 mcg	~
Vitamin E, alpha tocopherol, TE	0.165 mg	15 mg	1.1%	2.7%	9091 g
beta tocopherol	0.001 mg	~
gamma tocopherol	0.009 mg	~
Vitamin H, biotin	0.165 mcg	50 mcg	0.3%	0.7%	30303 g
Vitamin K, phylloquinone	7.8 mcg	120 mcg	6.5%	15.9%	1538 g
Vitamin RR, NE	1.4072 mg	20 mg	7%	17.1%	1421 g
Niacin	0.254 mg	~
Betaine	0.397 mg	~
Macronutrients
Potassium, K	172.98 mg	2500 mg	6.9%	16.8%	1445 g
Calcium, Ca	14.04 mg	1000 mg	1.4%	3.4%	7123 g
Silicon, Si	9.669 mg	30 mg	32.2%	78.5%	310 g
Magnesium, Mg	12.02 mg	400 mg	3%	7.3%	3328 g
Sodium, Na	24.92 mg	1300 mg	1.9%	4.6%	5217 g
Sera, S	41.42 mg	1000 mg	4.1%	10%	2414 g
Phosphorus, P	42.1 mg	800 mg	5.3%	12.9%	1900 g
Chlorine, Cl	15.94 mg	2300 mg	0.7%	1.7%	14429 g
Microelements
Aluminium, Al	161.1 mcg	~
Bor, B	51.6 mcg	~
Vanadium, V	19.25 mcg	~
Iron, Fe	0.405 mg	18 mg	2.3%	5.6%	4444 g
Yod, I	2.58 mcg	150 mcg	1.7%	4.1%	5814 g
Cobalt, Co	1.494 mcg	10 mcg	14.9%	36.3%	669 g
Lithium, Li	8.482 mcg	~
Manganese, Mn	0.0761 mg	2 mg	3.8%	9.3%	2628 g
Copper, Cu	50.34 mcg	1000 mcg	5%	12.2%	1986
Molybdenum, Mo	3.177 mcg	70 mcg	4.5%	11%	2203 g
Nickel, Ni	2.35 mcg	~
Rubidium, Rb	83.6 mcg	~
Selenium, Se	4.132 mcg	55 mcg	7.5%	18.3%	1331 g
Strontium, Sr	3.89 mcg	~
Fluorine, F	47.29 mcg	4000 mcg	1.2%	2.9%	8458 g
Chromium, Cr	2.07 mcg	50 mcg	4.1%	10%	2415 g
Zinc, Zn	0.4005 mg	12 mg	3.3%	8%	2996 g
Zirconium, Zr	0.31 mcg	~
Digestible carbohydrates
Starch and dextrins	1.581 g	~
Mono- and disaccharides (sugars)	1.5 g	max 100 g
Glucose (dextrose)	0.462 g	~
Sucrose	0.531 g	~
Fructose	0.306 g	~
Essential amino acids	0.122 g	~
Arginine*	0.215 g	~
Valin	0.168 g	~
Histidine*	0.126 g	~
Isoleucine	0.155 g	~
Leucine	0.263 g	~
Lysine	0.283 g	~
Methionine	0.085 g	~
Methionine + Cysteine	0.009 g	~
Threonine	0.146 g	~
Tryptophan	0.04 g	~
Phenylalanine	0.14 g	~
Phenylalanine+Tyrosine	0.032 g	~
Nonessential amino acids	0.229 g	~
Alanin	0.188 g	~
Aspartic acid	0.327 g	~
Hydroxyproline	0.01 g	~
Glycine	0.15 g	~
Glutamic acid	0.54 g	~
Proline	0.135 g	~
Serin	0.143 g	~
Tyrosine	0.131 g	~
Cysteine	0.038 g	~
Sterols (sterols)
Cholesterol	7.19 mg	max 300 mg
Phytosterols	0.52 mg	~
beta sitosterol	0.128 mg	~
Fatty acid
Trans fats	0.005 g	max 1.9 g
monounsaturated trans fats	0.004 g	~
Saturated fatty acids
Saturated fatty acids	0.3 g	max 18.7 g
10:0 Kaprinovaya	0.001 g	~
12:0 Lauric	0.001 g	~
14:0 Miristinovaya	0.012 g	~
16:0 Palmitinaya	0.205 g	~
17:0 Margarine	0.003 g	~
18:0 Stearic	0.11 g	~
20:0 Arakhinovaya	0.002 g	~
Monounsaturated fatty acids	0.381 g	min 16.8 g	2.3%	5.6%
16:1 Palmitoleic	0.02 g	~
18:1 Oleic (omega-9)	0.356 g	~
18:1 cis	0.333 g	~
18:1 trans	0.004 g	~
20:1 Gadoleic (omega-9)	0.006 g	~
Polyunsaturated fatty acids	0.143 g	from 11.2 to 20.6 g	1.3%	3.2%
18:2 Linolevaya	0.128 g	~
18:2 trans isomer, undetermined	0.001 g	~
18:2 Omega-6, cis, cis	0.113 g	~
18:3 Linolenic	0.014 g	~
18:3 Omega-3, alpha-linolenic	0.004 g	~
20:2 Eicosadiene, Omega-6, cis, cis	0.004 g	~
20:4 Arachidonic	0.005 g	~
Omega-6 fatty acids	0.1 g	from 4.7 to 16.8 g	2.1%	5.1%

The energy value of Soup with sauerkraut is 41 kcal.

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Benefits of cabbage soup

The beneficial properties of cabbage soup include:

Despite its low calorie content, cabbage soup perfectly satisfies the feeling of hunger. Such soups are often included in the diet during weight loss and dieting;
sour cabbage soup is saturated with vitamin C, iron, phosphorus, sodium, silicon, calcium, potassium and other vitamins and minerals;

soup stimulates the functioning of the stomach, intestines, pancreas, and gall bladder;
the product normalizes metabolism, ensuring effective weight loss;
With regular consumption of cabbage soup, the level of bad cholesterol decreases and blood sugar levels normalize;
It is recommended to eat soup to prevent constipation.

Harmful cabbage soup

The harmful properties of cabbage soup include:

due to the addition of cabbage to soup, cabbage soup provokes disturbances in the gastrointestinal tract in some people, including those accompanied by flatulence and bloating;
Due to heat treatment, soup vegetables lose a significant part of their nutrients. It is much healthier to eat vegetables raw;
Cabbage soup should be eaten separately, not mixed with bread and other foods. Otherwise, the functioning of the stomach, intestines, gallbladder and pancreas can be disrupted;
a dish with sauerkraut is excluded from the diet in case of increased acidity of gastric juice, peptic ulcer of the intestines, stomach, as well as gastritis;
If sorrel is added to cabbage soup, then contraindications for use will be ulcers, gout, and worsened kidney disease.

Features of selection and preparation of ingredients

Sour lean cabbage soup can be prepared in different ways. The recipe in question is one of many variations. It involves using radishes instead of potatoes, beans and sauerkraut. It is better to take red beans. It has a richer taste and interesting appearance, which adds additional sophistication to the final dish. You can take raw, dried or canned beans. If the last option is chosen, then no preliminary preparation is required. Raw beans must be soaked overnight. In the morning it should be cooked separately until half cooked. How useful cabbage soup will be depends largely on the sauerkraut, which needs to be chosen correctly. The following criteria are taken into account:

color - white-golden or pinkish, but not gray;
The consistency of the brine is watery, slightly viscous and slightly slimy;
fraction size - the larger the shredder, the more nutrients left in it;
taste - sour and salty.

Another important criterion is crunch. If, when taking a sample, you feel a soft, even slightly flabby structure, you should not take such a product. It was either treated with boiling water to make it salt faster during the preparation stage, or it has been lying on the counter for a long time. The need for pre-preparation for sauerkraut will depend on its taste. If the product is very salty and hot, then you will first have to wash and squeeze the raw materials. Medium salty snacks require no preparation. It is better to take white radish. An ideal high-quality root vegetable has a length of no more than 5-6 cm, elastic, without damage or cracks on the surface of the peel. The radishes and other vegetables required by the recipe are pre-washed. Dry and remove the peel if necessary. Radishes, like beans, will have to be cooked separately. It is cut into small cubes. Cooking takes 15 minutes.