How many calories are in borscht with and without meat (chicken, beef or pork)

It is quite obvious that the nutritional value of borscht depends on what kind of meat it was cooked with or whether it was lean borscht, which does not contain meat at all.

The calorie content of borscht ranges from 25 to 90 calories per 100 grams of product.

However, in general, this dish has moderate nutritional value, is great for those who are on a strict diet, wanting to lose excess weight, and can be useful for everyone else, as it is perfectly satiating, has a positive effect on the functioning of the digestive organs and is simply very tasty.

Recipe Borscht with pork broth. Calorie, chemical composition and nutritional value.

Ingredients Borscht with pork broth

Nutritional value and chemical composition of “Borscht in pork broth”.

The energy value of Borscht with pork broth is 64.7 kcal.
Primary Source: Created in the application by the user. Read more.

** 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.

Recipe calculator

Product calorie analysis

Ratio of proteins, fats and carbohydrates:

What are the benefits of Borscht with pork broth?

• Vitamin PP
  is involved in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Cobalt
  is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.

You can see a complete guide to the healthiest foods in the “My Healthy Diet” app.

Pork borscht

It is true what they say that until we forget how to cook this Slavic first course, our nutrition will remain complete.
Our simple step-by-step recipe with photos will tell you how to cook delicious borscht with pork, following the classic Slavic traditions of cooking stew with meat. We suggest cooking this soup using a proven cooking method, which will tell you in detail and show all the nuances. Delicious borscht on the table is a sign of the generosity and breadth of soul of the hostess. Almost every housewife in our vast homeland knows her own recipe for making borscht with pork or any other meat. Almost any cooking method boils down to the standard composition of chopped vegetables, lightly fried, which are then boiled in meat broth. But to cook truly delicious pork borscht, it’s not enough to just throw vegetables into the broth and cook. Such recipes, as a rule, are inherited from mothers to daughters, and some of them are a real family secret.

Cooked with love, flavored with sour cream, borscht with pork has a special taste. Now we will share with you our recipe for this rich first course.

CONTENT:

Calorie content of borscht with pork

The calorie content and nutritional value of pork borscht are calculated per 100 grams of finished soup. To find out how many calories are in borscht with pork, use the average data given in the table. We did not take into account the addition of sour cream or other dressing, which is usually added to the finished dish.

How to cook delicious pork borscht

Our recipe will tell you in detail how to prepare delicious pork borscht with a minimum of effort and time. To cook this popular soup deliciously, it is very important to choose the right meat. It should not be too fatty; if necessary, you can cut off excess fat, fry it in a frying pan and add it to the almost finished borscht. Our grandmothers used this cooking secret, but nowadays they have begun to forget about it.

Cooking borscht begins with broth. The first step is to cook a rich broth with pork meat. From the specified amount of ingredients you get 3-4 liters of rich soup.

Ingredients:

• Fresh pork - 400 gr.
• Sweet red beets - 100-150 gr.
• Potatoes - 400 gr.
• Carrot - 1 pc.
• Onion - 2 pcs.
• Sweet bell pepper - 1 pc.
• Fresh tomato - 1 pc.
• A small bunch of greens (dill + parsley) - 1 pc.
• Garlic - 1 clove
• Sunflower oil - 30 gr.
• Salt
• Black peppercorns
• Bay leaf

How long to cook pork for borscht

Step 1.

We start cooking this wonderful dish by preparing the broth. This time it's pork broth. Place the washed fresh meat in a saucepan, pour in water, add salt and bring to a boil.

At the same time, we constantly remove the foam that appears (if it is not removed, the broth will turn out cloudy). When the pork is already simmering over low heat, throw a couple of bay leaves and a dozen black peppercorns into the pan. In our opinion, this gives the broth a special flavor. But how long should you cook pork for borscht? It all depends on the size of the piece used; we recommend cooking in small pieces. On average, pork is cooked for about an hour, checking for doneness by piercing the meat with a fork. If the pork is completely cooked, clear juice will ooze from the fibers.

When the meat is ready, remove it from the pan and leave to cool.

Step 2.

Pour chopped or grated beets into the boiling broth.

Step 3.

When the beets boil for a few minutes, I add some chopped potatoes to it.

Step 4.

Next, add a third of the chopped fresh onion to the pan.

Step 5.

While the beets and potatoes are boiling, prepare the tomato dressing for the borscht. Pour the remaining chopped onion into a frying pan heated with sunflower oil and fry until golden brown (do not fry too much, it will be tasteless). Here we also add carrots, cut into strips and sweet bell pepper.

Step 6.

Dilute the tomato paste with water and add it to the frying pan. Now let the dressing cook over low heat for about 7 minutes.

Step 7

Pour the cabbage cut into thin strips into a saucepan where the potatoes and beets are already well cooked.

Step 8

Next we lay out the pork, cut into small pieces.

Step 9

After boiling, add the prepared tomato dressing.

Before finishing cooking, add a garlic clove cut into thin slices, a few small cloves of celery and pieces of fresh tomato to the borscht with pork. This will give the borscht a subtle, refined aroma.

Step 10

When the pork borscht is ready, test for salt and, with the heat off, add the greens to the pan.

Pour the finished dish into plates and add sour cream. Bon appetit!

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Diet borscht

Borscht with pork, the boiled calorie content of which is higher than 300 Kcal per 100 g, cannot be considered a dietary food product. To reduce the number of calories per serving, borscht is prepared without frying the ingredients. The classic recipe for cooking with fresh or sauerkraut differs from the usual in that it eliminates the addition of sugar and frying.

List of ingredients for basic recipe

Ingredients for 5-6 servings:

• Potatoes – 200-300 g.
• Boiled beans – 200 g.
• Cabbage – 500 g.
• Onions – 1 pc.
• Carrots – 1 pc.
• Tomatoes – 1-2 pcs.
• Beets – 2-3 pcs.
• Pork ribs – 300 g.
• Bell pepper – 1 pc.

• Citric acid – 20 g.
• Salt – 1 tbsp. l.
• Butter – 1 tbsp. l.
• Water – 3 l.
• Bay leaf – 2 pcs.
• Ground black pepper – 1 tsp.

Step-by-step cooking process

The recipe is for 5-6 servings.

Preparing Ingredients

At this stage the components are processed separately:

1. First you need to soak the beans. To do this, dry bean grains must be thoroughly rinsed in cold water, poured into a separate pan and filled with cold water so that the water completely covers them on top.
2. The pan with beans should be left for 4-5 hours. Then the grains will be able to properly open and absorb water. This will allow the beans to cook better.
3. Then you need to add fresh water to the pan with beans so that the grains drown in it entirely and cook over medium heat. Beans need to be cooked for 1 hour after the water boils.
4. To prepare the broth, pork meat must be thoroughly washed and removed from films and fatty deposits.
5. Then the meat layers should be carefully cut off the bones of the pork ribs, finely chopped on a cutting board and placed in a pan with water.
6. Potatoes need to be peeled, washed and cut into small cubes or sticks on a cutting board.
7. Next, you need to take the carrots, wash them and peel them from the outer peel.
8. Peeled carrots should be finely chopped or grated on a coarse grater.
9. The onion must also be peeled, cut into 2 halves on a cutting board and chopped each separately.
10. The beet tubers need to be washed, peeled from the outer skin and cut into strips on a cutting board or, like carrots, grated on a coarse grater.
11. The chopped beets must be poured into a separate container and mixed with citric acid. Before using citric acid in dry form, it must be diluted in a glass, adding 200 g of water, and then pour the resulting solution over the beets.
12. Beets soaked in citric acid need to be marinated for 10-15 minutes.
13. Next, the tomatoes need to be rinsed under running cold water and finely chopped on a cutting board. Before slicing, tomatoes can be pre-peeled, then they will give the dish a richer flavor. In order to remove the peel, you need to dip the tomatoes in boiling water and keep in hot water for 3-5 minutes. After this, the peel of the tomatoes can be easily removed with a knife. You can leave the thin skin on the tomatoes.
14. The cabbage head, washed and cleared of outer leaves, should be placed on a cutting board.
15. Then you need to remove the stalk from the core of the cabbage. To do this, the head of cabbage needs to be cut into 2 parts.
16. Then you should rest the knife on top of the cabbage, blade down, and using vertical stabbing movements, cut out the stalk from each half of the cabbage.
17. You can make the task easier by dividing the head of cabbage not into 2, but into 4 parts. The stalks will be smaller and it will be easier to remove them, but it will take more time.
18. After removing the stalk, each part of the head of cabbage should be cut into fine straw.
19. Bell peppers should be thoroughly washed and cut lengthwise into 2 halves. Next, each part should be divided in half again.
20. After this, the resulting bell pepper quarters should be placed on a cutting board with the inside side down, pressing down with your fingers on top so that the pepper straightens and lies flat parallel to the surface of the board.
21. Then each of the slices needs to be cut into small slices, first lengthwise, then crosswise.
22. Before mixing, all ingredients must be placed in separate containers.

Assembling and cooking ingredients

At this stage, you need to add the ingredients to each other one by one:

1. You need to take a cooking pot, fill it halfway with water and bring to a boil over medium heat. You can use the pan where the pork ribs were stored. Before cooking, the meat must be washed and placed in the bottom of the pan.
2. Then the heat should be reduced to low and only then add the potatoes and beans.
3. Beans and potatoes should be simmered over low heat for 5-7 minutes, stirring occasionally, and only then add cabbage to them.
4. After 2-3 min. While cooking, add chopped bell peppers and tomatoes to the ingredients. The broth must be stirred and cooked for the next 2-3 minutes.
5. Then you need to add a bay leaf, whole or chopped, to the pan.
6. The entire preparation must be salted and peppered, mixing the ingredients.
7. Next, add a piece of butter and beets to the pan.

   
   The calorie content of borscht with pork depends on the fat content of the meat

8. After that, all the ingredients need to be stirred and cooked for 3-5 minutes. over low heat.

During cooking, the beets should impart the taste and color to the borscht, making it dark red or purple.

The finished borscht should be poured onto portioned plates and, when serving, seasoned with low-fat sour cream. You can also sprinkle fresh herbs on top of the dish.

What can be added or replaced

Dietary borscht includes a wide variety of components that can be changed:

• For lower calorie content, beans can be excluded from the ingredients.
• The broth can be prepared in water without meat and beans, then the borscht will be more dietary.
• Also, borscht can be prepared not with pork, but with chicken broth from chicken breast.
• You can add green onions to parsley and dill.
• Tomatoes can be replaced with tomato paste, but it should contain no more than 80 kcal. per 100 g. You can use tomato juice. It contains, as a rule, 20-25 kcal. per 100 g.
• In the ingredients, white cabbage can be replaced with red cabbage.
• You can also use sauerkraut instead of fresh cabbage.

Borsch: calorie content, benefits and harm, BJU per 100 grams

In our kitchen, homemade borscht is held in high esteem . He is mentioned in sayings and folk proverbs. However, many women are afraid to eat this dish while dieting. Find out what the calorie content of borscht is, what its benefits are for the body, and what serving sizes nutritionists recommend for weight loss.

Composition and nutritional value of borscht

It is impossible to determine with maximum accuracy the calorie content of one plate of delicious borscht, cooked with meat or vegetable based. Each housewife has her own recipe for this dish, and sometimes secrets passed down from generation to generation. It is thanks to them that homemade borscht turns out so red, tasty and unique.

Photo source: shutterstock.com

The Slavs love to eat borscht with beans, sorrel and eggs, and sour cream. However, in any case, this dish includes beets and other vegetables containing a lot of elements beneficial to the body:

• vanadium;
• iron;
• zinc;
• calcium;
• vitamins B12, B6, E, D, A, and PP;
• fiber;
• potassium;
• biotin;
• iodine;
• sodium;
• ascorbic acid.

Calorie content of a plate of borscht. How many calories are in borscht?

Borscht is the first dish eaten in Eastern Europe. It has Ukrainian roots and stands out for its bright color and rich taste. Classic borscht is prepared with meat broth; the required ingredients are beets, potatoes, cabbage and tomatoes.

How many calories are in different types of borscht?

Let's start by determining the calorie content of classic borscht. Red borscht, prepared without meat, has a calorie content of 30 kcal per 100 grams. Borscht in chicken broth without skin - 35 kcal per 100 grams, with skin - 52 kcal per 100 grams. If the dish is cooked in beef or pork broth, its calorie content increases at least 2 times. The calorie content of borscht with beef is 86 kcal per 100 grams, with lean pork - 105 kcal, with fatty pork - as much as 160 kcal per 100 grams. But the fattest is borscht with lard, its calorie content is 189 kcal per 100 grams.

Let's move on to the calorie content of green borscht. Lean green borscht has a calorie content of 37 kcal, but beef borscht will cost 95 kcal. The calorie content of green borscht with pork will be 166 kcal per 100 grams.

Of course, it is worth considering that the calorie content of borscht depends on the amount of meat, vegetables and other additives in it.

What is the calorie content of a plate of borscht?

We figured out the calorie content of borscht per 100 grams of ready-made dish. But this is not entirely convenient for calculations. Therefore, now we will talk about the calorie content of 1 plate of borscht.

It’s worth noting right away that the sizes of the plates vary. On supermarket shelves you can find both giant plates that hold 500-600 milliliters of liquid, and small plates with a volume of only 200 milliliters. Therefore, to know exactly the capacity of your plate, fill it with water, and then pour the water into a measuring glass (you can do it in several steps), then you will know exactly how much liquid your dish can hold and what the calorie content of a plate of borscht is.

For example, let's take a standard portion (300 grams). Accordingly, the calorie content of a plate of borscht (classic) will range from 90 to 550 kcal. But if you decide to add sour cream or toasted crackers to the borscht, the calorie content will increase in accordance with the calorie content of the additives. Therefore, we strongly recommend that people who are on a diet or have heart problems do not overuse rich borscht with various high-calorie additives.

Daily intake of borscht

How much borscht can you eat every day? The exact amount depends on the person's needs and lifestyle. This dish contains most of the valuable vitamins and micronutrients. Therefore, if you wish, you can only eat borscht.

Photo source: shutterstock.com

But here you need to take into account that people employed in heavy production require 4000-5000 kcal per day. If you lead a sedentary lifestyle, then the number of required kilocalories drops to 2500.

Knowing the energy value of a particular type of dish, it will not be difficult to independently calculate the daily intake. For example, if the average calorie content of beef borscht is about 100 kcal per 100 grams, then you can eat a lot of it every day.

Recipe Borscht with pork broth. Calorie, chemical composition and nutritional value.

Ingredients Borscht with pork broth

Nutritional value and chemical composition of “Borscht in pork broth.”

The energy value of Borscht with pork broth is 35 kcal.

Primary Source: Created in the application by the user. Read more.

** 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.

Recipe calculator

Product calorie analysis

Ratio of proteins, fats and carbohydrates:

Calorie content of borscht with pork

• Pork (300 g) – 963 kcal
• Water (2.5 l) - 0 kcal
• Cabbage (750 g) - 202.5 kcal
• Carrots (150 g) – 48 kcal
• Potatoes (400 g) – 320 kcal
• Onions (225 g) – 92.25 kcal
• Beetroot (250 g) – 100 kcal
• Lemon (1 pc.) – 8 kcal
• Sunflower oil (100 ml) – 899 kcal
• Black pepper (0.5 tsp) – 8.79 kcal
• Parsley (15 g) – 7.05 kcal
• Tomato paste (2 tbsp) - 55.2 kcal.

Calorie content of borscht with pork (100 g serving): 53 kcal.

Benefits of Borscht with pork broth

• Vitamin K
  regulates blood clotting. A lack of vitamin K leads to an increase in blood clotting time and a decreased level of prothrombin in the blood.
• Silicon
  is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
• Chlorine
  is necessary for the formation and secretion of hydrochloric acid in the body.

You can see a complete guide to the healthiest foods in the “My Healthy Diet” app.

Borscht with pork broth calories

Pork borscht contains 68 calories. per 100 grams.

Classic borscht with fried pork. When calculating caloric content, only garlic is taken into account, which is added during cooking (a small amount). If you serve additional garlic with borscht, it must be taken into account separately. The same applies to sour cream (about 25 kcal per tablespoon). 100 grams of Pork Borscht contains:

• Pork - 19 gr;
• Potatoes - 10 g;
• Cabbage - 6 g;
• Beets - 8 g;
• Carrots - 4 g;
• Onion - 4 g;
• Tomato paste - 1 g;
• Vegetable oil - 1 g;
• Garlic - less than 1 g;
• Dill - 1 g;
• Water - 48 g;

How to cook Pork Borscht

1. Chop the onion quite finely, grate the carrots on a coarse grater.
2. Turn on the multicooker to Roast mode, set for 5 minutes. Let the bowl warm up (the multicooker will beep and start counting down. This will take 3-4 minutes). Pour vegetable oil into a bowl and add vegetables, fry, stirring constantly.
3. Peel the potatoes and cut into cubes.
4. Finely chop the cabbage.
5. After finishing the Frying mode, add potatoes, cabbage and bay leaf to the multicooker bowl.
6. Pour in hot broth. Set the Soup mode for 30 minutes.
7. Peel the boiled beets and grate them on a coarse grater.
8. At the end of the Soup program, open the lid, add boiled pork, beets and tomato paste cut into pieces into the bowl.
9. Add salt and chopped herbs.
10. Close the multicooker lid and leave on Heat for 15 - 20 minutes.
11. Serve with sour cream and herbs.

• Meat broth - 3000 gr.
• Boiled pork - 150 gr.
• Potatoes - 550 gr.
• White cabbage - 600 gr.
• Boiled beets - 200 gr.
• Carrots - 50 gr.
• Onions - 150 gr.
• Green onion - 75 gr.
• Vegetable oil - 2 tbsp.
• Bay leaf - 2 pcs.
• Tomato paste - 50 gr.
• Parsley - 25 gr.
• Salt - 8 gr.

Nutritional value of the Pork Borscht dish (per 100 grams):

Enter the required amount of borscht in pork broth in the calculator to find out the calorie content, as well as the content of proteins, fats and carbohydrates.

1 standard serving of food (plate) = 250 grams

Enter the required amount of borscht in pork broth in the calculator to find out the calorie content, as well as the content of proteins, fats and carbohydrates.

1 standard serving of food (plate) = 250 grams

Didn't find the product or dish you were looking for?

Let us know in a comment and we will add it:

Enter the required amount of borscht in pork broth in the calculator to find out the calorie content, as well as the content of proteins, fats and carbohydrates.

1 standard serving of food (plate) = 250 grams

Enter the required amount of borscht in pork broth in the calculator to find out the calorie content, as well as the content of proteins, fats and carbohydrates.

1 standard serving of food (plate) = 250 grams

Didn't find the product or dish you were looking for?

Let us know in a comment and we will add it:

If you love borscht as much as my family does, try my recipe. It always turns out excellent, and I almost always cook it without frying, which makes this legendary dish as healthy as possible, even despite the presence of pork.

Ingredients

To prepare borscht with pork, prepare all the necessary products according to the list. Peel potatoes, onions, carrots, beets, wash under running water, and dry. Also rinse the cabbage, tomatoes and herbs.

Boil water in a saucepan and add the pork, cut into small cubes, into it.

When the meat falls into boiling water, the protein immediately coagulates and there will be practically no foam at all; you won’t have to stand at the stove for a long time and collect it.

Cook the pork over low heat for 25-30 minutes.

As soon as the pork meat boils in the pan, add chopped onions to it and cook them together all this time.

The onion will give off its taste and aroma, and by the end of cooking the borscht it will be completely boiled.

After a while, add the potatoes, cut into large cubes, into the pan.

When the water boils, remove the foam from the potatoes and add the carrots, grated on a coarse grater.

Onions and carrots take the same amount of time to cook, so collect the foam again and cook over low heat for 10-12 minutes.

Don't be lazy - cut the beets into thin slices and add them to the rest of the ingredients.

Along with it, I always pour in 2-3 tablespoons of high-quality red bite - it will not only preserve the color of the beets, but also give the finished borscht the perfect sourness.

Cut the tomato into quarters, grate the pulp on a coarse grater, and discard the peel. Add the crushed pulp along with your favorite tomato sauce (or paste) to the pan. Cook over low heat for 5 minutes.

Throw in the finely shredded cabbage last.

Cook for no longer than 10 minutes, it is important to keep the cabbage and beets crispy.

Diet borscht with vinegar and garlic

Borscht with pork, the calorie content of which depends on the amount of vegetables, can be prepared without meat with vinegar and garlic.

List of ingredients

To prepare dietary borscht you will need:

• Potatoes – 400-500 g.
• Cabbage – 300 g.
• Beets – 1 pc.
• Bell pepper – 1 pc.
• Carrots – 1 pc.
• Parsley and dill - 1 bunch.
• Salt and pepper – 1 tsp.
• Vinegar – 1 tbsp. l.
• Garlic – 2-3 teeth.

• Tomato paste – 200 g.

Step-by-step cooking process

The recipe below is for 4-5 servings.

Preparing Ingredients

At this stage, all components of the borscht are processed one by one and manually:

1. The first step is to wash the cabbage, remove the outer leaves and cut it into 4 pieces.
2. The stalk must be removed from each cabbage lobe, and the cabbage must be finely chopped on a cutting board using a knife. Cabbage can be cut into thin strips by running a knife along a piece of cabbage from top to bottom.
3. Afterwards, the potatoes must be washed, peeled and cut into small cubes.
4. Next, you should peel, wash the carrots and grate them on a coarse grater into a separate plate.
5. The beets need to be washed, peeled and grated on the same grater as the carrots.

6. The bell pepper needs to be washed, divided into 2 parts and the seeds removed from the inside.
7. Then the pepper must be placed on a cutting board and cut into small strips, and then the resulting strips should be cut transversely into small pieces.
8. Parsley leaves with dill should be washed and chopped with a knife on a cutting board. You can also add chopped green onions to the greens.
9. Then you should take the garlic, peel it and finely chop the cloves into rings or chop them into slices.

Assembling and cooking ingredients

At this stage, the ingredients are mixed together in a special order:

1. After the ingredients are prepared, you need to pour the chopped potatoes into a saucepan with water. Fill the pan halfway with water.
2. Then you need to heat the pan over low heat and bring the water to boiling point. Shredded potatoes can be poured into boiling water.
3. After the potatoes have boiled for 5 minutes, add cabbage to the pan, stir and boil for 2-3 minutes.
4. Next, you need to add the remaining vegetables to the ingredients: bell peppers, beets and carrots.
5. All components must be thoroughly mixed and garlic and onions should be added to them, and the workpiece should be poured with tomato paste or juice on top. After this, the borscht will acquire a dark red, burgundy color.
6. After adding all the ingredients, cover the pan with a lid and cook for 5-6 minutes. While cooking borscht, a small amount of foam may appear. It must be removed from the surface of the water.
7. After 5 min. After cooking, add chopped parsley and dill to the borscht pan. Also at this stage you can add vinegar, salt and pepper to the broth. All ingredients must then be thoroughly mixed.
8. Cover the pan with all the seasonings and ingredients again and leave to cook for 5-7 minutes.
9. Once ready, turn off the fire and let the borscht steep for 10-15 minutes. in a covered pan for a richer flavor.

The finished dish is served in portioned plates, with the addition of sour cream or fresh herbs. Sour cream should be low fat 10-15%.

Useful tips and tricks

When preparing borscht, you need to monitor the amount of ingredients and also take into account several subtleties:

• When soaking beans, you can drain the water every hour and add new water. This way the grains will be better soaked.
• When cutting vegetables and other components into a dish, it is advisable to make the pieces small, then they can be conveniently taken with a spoon and they will all fit on its surface. This will add variety to the taste.
• Since more ingredients are mixed when preparing borscht, it is very difficult to check the balance between them. It is better to determine it individually. At the last stages of preparation, after adding all the ingredients, you can taste the resulting decoction and add the missing components yourself, according to your personal taste.
• Dietary borscht can be prepared from meat. With this method, the broth must be prepared on the bone or drumstick of the animal. There may be some meat in borscht, but it must be selected in such a way that it does not contain many layers of fat.
• If the dietary borscht tastes bland, then the broth can be diluted with seasonings. Spices have little effect on calories.
• If a starch or protein film appears on the surface of the water during cooking, it must be removed. It can ruin the taste of the broth.
• At the stage of cooking the ingredients, it is necessary to cover the pan with a lid so that the water does not boil away. If the water from the pan boils away too quickly, then reduce the heat. New water must be added carefully. Too much can ruin the flavor of the broth and make it too watered down. This will harm the cooking of the ingredients. No more than 200-300 ml of fresh water should be added; if this turned out to be not enough, and the borscht has not yet been cooked, then the proportions of the ingredients were chosen incorrectly.

Borscht with pork can be prepared according to many recipes with the addition of new ingredients.

The greater the number of vegetables among the ingredients, the thicker the borscht will be, but the higher its calorie content will become.

What is the calorie content of borscht per 100 grams: BJU for borscht with beef, chicken, pork, without meat

Borscht is one of the most popular first courses in Slavic cuisine. In Rus', borscht has been known for many centuries; sayings and proverbs are dedicated to it. And there is nothing surprising about this. After all, the traditional recipe for red soup includes only natural ingredients that are beneficial to the human body. This is a perfectly balanced and satisfying first course that can cover your daily energy requirement. But does it allow you to lose weight? What is the calorie content of borscht prepared according to different recipes?

1. Calorie content of borscht with beef
2. Calorie content of borscht with pork
3. Calorie content of borscht with chicken
4. Calorie content of borscht without meat
5. Calorie content of borscht with sour cream
6. Composition and nutritional value of borscht
7. Daily intake of borscht
8. The benefits and harms of borscht
9. Borscht calorie table
10. Video

Calorie content of borscht with beef

Most often, a hearty and nutritious soup for the whole family is prepared with beef (on the bone or with fillet). What is the energy value of classic borscht? Calculating the calorie content of the first course per 100 grams, we get 50.1 kcal. The BJU of such a soup, which is prepared by cooking without draining, is:

• proteins - 3.9 g;
• fats - 2.5 g;
• carbohydrates - 3.1 g.

Considering that the traditional portion served in a deep plate is 250 grams, 1 plate contains 125.3 kcal. At the same time, BZHU is presented in 9.8/6.3/7.8 g, respectively.

If you use fresh cabbage instead of sauerkraut to prepare borscht, the energy value and other indicators will be higher.

Calorie content of borscht with pork

What is the calorie content of red borscht, which is prepared with pork? If we take into account that the classic recipe involves the creation of fried vegetables, then 100 grams of the first course contains 68 kcal. The same amount of food accounts for 5.5 g of protein, 3.6 g of fat and 3.5 g of carbohydrates.

Calorie content of borscht with chicken

Less often (but this interpretation also occurs) borscht is cooked with turkey or chicken. It contains a standard set of ingredients. The only exception is meat - usually chicken breast. This option without frying gives only 28.4 kcal per 100 grams of the finished dish. The BJU in borscht with chicken broth will be as follows:

• proteins - 1.9 g;
• fats - 0.4 g;
• carbohydrates - 4.4 g.

The energy and nutritional value of the soup will increase if you use chicken with skin. But refusing to add potatoes will reduce these indicators.

Calorie content of borscht without meat

If you decide to cook lean vegetarian borscht in water with the addition of potatoes and fresh cabbage, then when calculating your caloric intake for the day, consider: 100 grams of stew contains only 28 kcal. The BZHU is represented by the following figures:

• proteins - 0.6 g;
• fats - 1.3 g;
• carbohydrates - 3.8 g.

So such a lean first course is quite suitable for dietary nutrition.

Calorie content of borscht with sour cream

Traditionally serving borscht at the table involves adding sour cream. But keep in mind: on average 1 tbsp. A spoonful of sauce adds another 25 units to the standard calorie content of the dish. It turns out that if the energy value of homemade soup prepared with beef broth is 50 units, then a serving of borscht with a spoonful of sour cream comes out to 75 kcal.

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What is the BJU of such a first course? Of course, it can be prepared in different ways, and this ratio depends on the selected components. But if you cook borscht according to the classic recipe and add 1 tbsp per 100 g. l. sour cream, then the output can be 5.1 g of carbohydrates, 3.6 g of fat and 4.2 g of protein.

If you use mayonnaise rather than sour cream as a dressing for borscht, then the calorie content of even the lean version will be higher.

Composition and nutritional value of borscht

What valuable substances are included in this beloved soup? The nutritional value of red and green borscht is explained by the fact that it contains:

• dietary fiber;
• iron;
• vitamin B6;
• potassium;
• zinc;
• biotin;
• vanadium;
• vitamin PP;
• iodine;
• vitamin D;
• sodium.

It also contains ascorbic acid, vitamin B12, calcium, vitamins A and E, lithium, sulfur, chlorine, tin, fluorine and many other valuable microelements and nutrients.

Daily intake of borscht

How much borscht can you eat every day? The exact amount depends on the person's needs and lifestyle. This dish contains most of the valuable vitamins and micronutrients. Therefore, if you wish, you can only eat borscht.

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But here you need to take into account that people employed in heavy production require 4000-5000 kcal per day. If you lead a sedentary lifestyle, then the number of required kilocalories drops to 2500.

Knowing the energy value of a particular type of dish, it will not be difficult to independently calculate the daily intake. For example, if the average calorie content of beef borscht is about 100 kcal per 100 grams, then you can eat a lot of it every day.

The benefits and harms of borscht

What are the beneficial properties of borscht? If we are talking about soup made with meat broth, traditional in Russian and Ukrainian culture, then we can safely talk about its positive properties for the health of adult men and women, as well as children.

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So what is this soup good for our body? The secret of borscht is simple - due to a balanced combination of proteins, enzymes, fats, vitamins, minerals and carbohydrates, the dish is optimal for nutrition. Red borscht (like its green version with sorrel and egg) allows you to:

• normalize the functioning of the gastrointestinal tract;
• improve the functioning of the intestines and stomach;
• provide the body with fiber due to the high content of vegetables;
• strengthen human immunity.

In addition, after heat treatment, vegetables turn into a useful and delicate sorbent, which gently but effectively removes toxins, nitrates, heavy metals, waste and radionuclides from the human body.

Borscht also has a beneficial effect on metabolic processes and promotes weight loss. The substances contained in its composition are involved in the mechanism of hematopoiesis and the prevention of diabetes mellitus.

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But in some cases, borscht may not be harmless at all. When does it harm the body? The danger occurs with certain contraindications:

• pancreatitis;
• cholecystitis;
• kidney diseases, especially during exacerbation.

In addition, carrots and cabbage, which are necessarily included in the recipe, are leaders in the degree of nitrate absorption. Accordingly, they give them to us. To avoid harm from borscht, it is recommended to use only high-quality vegetables, preferably from your own garden.

Borscht calorie table

To make it easier to navigate the calorie content of various interpretations of this first dish, use the table:

Calorie content of borscht with chicken

Less often (but this interpretation also occurs) borscht is cooked with turkey or chicken. It contains a standard set of ingredients. The only exception is meat - usually chicken breast. This option without frying gives only 28.4 kcal per 100 grams of the finished dish. The BJU in borscht with chicken broth will be as follows:

• proteins - 1.9 g;
• fats - 0.4 g;
• carbohydrates - 4.4 g.

The energy and nutritional value of the soup will increase if you use chicken with skin. But refusing to add potatoes will reduce these indicators.

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