Borscht with beef: step-by-step recipes with photos. Calorie content of borscht from different types of meat

Borscht is considered a traditional first dish of Slavic cuisine. The recipe for its preparation has a centuries-old history. Today, such a dish can be cooked in different ways, as they say, depending on the taste and color - there is no friend. Many housewives take into account the calorie content of beef borscht during the cooking process.

About your favorite dish in numbers

Do you like borscht? Its calorie content per 100 grams of beef varies from 70 to 100 kilocalories. The energy value depends on what ingredients you add.

On a note! Borscht is not only a tasty dish, but also healthy. Broth prepared with beef has a beneficial effect on the cardiovascular system, and vegetables are a source of vitamins.

Traditionally, a standard set of products is added to borscht, in particular:

white cabbage;
potato tubers;
carrot;
onion;
beets.

In addition, the taste of borscht can be supplemented with boiled beans, tomato paste, fresh tomatoes, herbs, sour cream or mayonnaise. By adding additional ingredients, the nutritional value of the dish increases. So, the calorie content of borscht with fried beef will vary between 80-100 kilocalories.

On a note! If you want to reduce the calorie content of the finished first course, replace mayonnaise with low-fat sour cream, and add vegetables raw without prior heat treatment.

Also note that the calorie content of borscht with beef and sour cream will depend on what part of the carcass you are preparing the broth from. For example, broth cooked on a beef bone has a nutritional value of 25 kilocalories per 100 g of product, and from meat tenderloin - 30 kilocalories.

We observe centuries-old traditions

Have you been looking for a recipe for making traditional borscht with beef broth? You're in luck, quickly write down the unique recipe. If you cook borscht according to this recipe, its taste will not leave anyone indifferent. After eating one serving of this borscht, you don’t have to worry about your figure. The calorie content of one serving is negligible.

On a note! Oddly enough, but in practice there is a diet during which the main dish is borscht.

Compound:

500 g beef pulp (can be on the bone);
2-3 tbsp. l. tomato paste;
3-4 pcs. potato tubers;
beets - 1 root vegetable;
0.2 kg of white cabbage;
carrots - 1 root vegetable;
allspice black pepper, salt - to taste;
onion head;
for frying vegetables, refined vegetable oil;
2-3 pcs. laurel leaves;
a bunch of greenery.

Preparation:

We clean the vegetables and rinse them thoroughly with running water.
We defrost the beef pulp naturally and also rinse it with filtered water.
Place a whole piece of beef tenderloin in a pan.
Fill with filtered water and place on the stove.
Bring the broth to a boil.
Remove the foam with a slotted spoon and reduce the heat to low.
Add laurel leaves, maybe allspice and peas.
While the beef is cooking, chop the onion.
Grind carrots and beets on a medium or fine grater.
Heat vegetable oil in a frying pan.
Place the vegetables and sauté until softened.
When the vegetables are ready, add tomato paste.
Mix everything thoroughly and continue frying for another 2-3 minutes.
Remove the boiled beef from the broth.
Let it cool and then chop it into portions.
Cut the cabbage with a knife or grate it on a special shredding grater.

Place the potatoes in the broth and cook until tender.
Then add the prepared vegetable dressing.

Before serving, add chopped herbs and sour cream to each serving separately.

For lovers of gourmet dishes

Have you ever tried borscht with beet tops? Gourmets have already appreciated the taste of such a first course and were delighted. It is important to use young tops and beet roots. There is no need to add tomato paste or fresh tomatoes. The beets will give the broth a rich burgundy color.

Compound:

0.3 kg of beet tops and tubers;
150 g onion;
1-2 pcs. carrot root vegetables;
0.1 kg of sweet bell pepper;
0.5 kg beef tenderloin;
0.5 kg of potato tubers;
salt and pepper mixture to taste;
a bunch of parsley;
4 liters of filtered water;
2-3 pcs. laurel leaves.

Preparation:

One of the most beloved and popular soups is borscht. It is very satisfying, healthy and incredibly tasty. A plate of borscht is a complete meal, after which you are guaranteed not to want to eat for at least 3-4 hours, this soup is a real storehouse of vitamins, microelements, amino acids, organic acids and other beneficial substances necessary for our health. There are many types of this dish, and each housewife prepares it in her own special way, but basically the composition and calorie content of borscht are approximately the same.

Sources of borscht calories are fats, proteins and carbohydrates. Fats are found in meat and oil in which you fry vegetables before adding them to soup, proteins are found in meat and vegetables (for example, potatoes), carbohydrates are found in vegetables. A very important element in the composition of borscht is vegetable fiber - it is thanks to fiber that borscht satisfies hunger for so long, in addition, fiber helps cleanse the body, it removes toxins and waste from it and helps the intestines in its work.

Borscht is a source of a number of vitamins. Vitamins do not add calories to borscht, but the benefits from them are enormous. Vitamin A improves skin condition and fights free radicals, in addition, it improves vision. Vitamin PP lowers blood sugar and cholesterol levels. Vitamin C strengthens the immune system, increases the body's defenses, and participates in redox reactions in the body. Vitamin D also strengthens the body's immune system and contributes to the normal development of the nervous system, strengthens bone and connective tissue and improves the functioning of the nervous system. Vitamin E is known for its strong antioxidant properties; it reduces the risk of cancer and slows down the aging of the body. B vitamins strengthen the nervous system, increase a person’s performance and resistance to stress, improve sleep and mood, memory, attention, and also normalize metabolism. These are real natural fat burners, antidepressants and energy drinks.

Also, the calorie content in borscht does not increase, but mineral compounds significantly increase its usefulness. Borscht contains phosphorus, which activates the functioning of the brain, calcium, which strengthens bone tissue, and fluoride, thanks to which our teeth are strong and beautiful. It contains a lot of iron, which prevents the development of anemia and maintains normal hemoglobin levels in the blood.

Borscht also contains magnesium, which is a necessary element for all reactions in the body, sodium, which regulates the water-salt balance, potassium, which strengthens the heart, improves muscle function and promotes the removal of salts and toxins from body tissues, zinc, which improves immunity and regenerative abilities body, copper, which makes nails and hair beautiful and healthy, iodine, necessary for the functioning of the thyroid gland, manganese, which is needed for the synthesis of enzymes and hormones, sulfur, chlorine and other important trace elements.

Having a low calorie content, borscht helps to increase the speed of metabolic processes in the body, stimulates the functioning of the brain and nervous system, strengthens blood vessels and the heart, improves immunity. It contains organic acids, which promote the rapid breakdown of fats and carbohydrates that enter our body with food, to obtain energy, and beets contain pectins, which remove toxins, heavy metal salts and other harmful substances from the body. It improves blood composition and increases the hematopoietic function of the body, tones and fills with energy.

How many calories are in borscht

Borscht ingredients are only natural products: meat, potatoes, vegetables, seasonings. How many calories are in borscht depends on these ingredients. If you use fatty meat to prepare borscht, then the calorie content of this soup will be high, but the calorie content of borscht with lean meat will be low. The calorie content of vegetarian borscht will be even lower - no more than 25-30 kcal per 100 g, but we must not forget that meat contains essential amino acids that we cannot get from plant foods, so we should not give up animal proteins, and meat borscht tastes better than vegetarian borscht. The calorie content of borscht is also affected by those products that you use as a dressing and appetizer for this soup - sour cream, mayonnaise, croutons, donuts, lard, croutons, etc. The calorie content of borscht with sour cream will be much lower than the calorie content of borscht with mayonnaise.

To reduce the calorie content of borscht, use lean beef. Borscht with pork will be higher in calories. If when preparing this dish you used broth cooked with meat and bones, then the calorie content of such borscht will be higher than the calorie content of a similar dish cooked with meat broth. When frying onions, carrots and beets, use a minimum of oil, fry the vegetables in a non-stick pan - then you will need less fat, which means the calorie content of the borscht will be lower. You can further reduce the calorie content of borscht if you completely abandon oil when preparing frying.– simmer vegetables in a small amount of water or broth prepared for soup. It also reduces the calorie content by using beans instead of potatoes, and beet tops instead of beets. The calorie content of borscht, in the preparation of which sauerkraut was used, will be higher than the calorie content in the same borscht, but with fresh cabbage.

On average, the calorie content of borscht made with lean beef is 45-55 kcal per 100 g. The calorie content of classic Ukrainian borscht, which is cooked with bones and fatty meat and always served with sour cream, will be about 100 kcal per 100 g (including sour cream). The calorie content of summer green borscht on a meat bone, served with herbs and sour cream, will be about 160 kcal per 100 g.

Season the borscht not with mayonnaise, but with low-fat (up to 15% fat) sour cream. It is best to serve rye or black bread with borscht - it has fewer calories and more nutrients.

Dietary borscht recipes

The calorie content of borscht prepared according to the classic recipe is 87 kcal per 100 g. To prepare it, take 300 g of lean beef, 1 onion and 1 carrot, 2 medium potatoes, 1 medium-sized beet, 100 g of fresh white cabbage, 2 cloves of garlic, a bunch of fresh parsley, 1 tomato, pepper and salt to taste. Boil and strain the beef broth. In a small amount of water, simmer the chopped onions and carrots with garlic and tomato for about 10 minutes, then add the chopped beets. Chop the peeled potatoes and shred the cabbage. Place the stewed vegetables in the broth and place the pan on the fire. When the water boils, add the cabbage; after the next boil, add the potatoes. Boil the soup until the potatoes are ready, serve with herbs and low-fat sour cream.

The calorie content of vegetarian borscht is only 23 kcal per 100 g. It is prepared in exactly the same way as in the recipe described above, but not with meat broth, but with vegetable broth. For 1.5 liters of water you will need 1 beet, 2 potatoes, 300 g cabbage, 1 onion and carrot, 1 tomato, herbs, salt, pepper and sour cream with which you will serve this soup.

If you liked this article, please vote for it:(25 Votes)

Perhaps almost everyone loves borscht - in any case, most of us will not refuse to try a delicious, aromatic soup with beets. The excellent taste of this dish is not the only thing worth loving about it - after all, borscht is also very healthy. This soup contains ingredients that are healthy for the body - beets, onions, carrots, garlic, cabbage, potatoes and meat. All these products are very useful. When preparing borscht, you can use either fresh or sauerkraut, but it is advisable to use meat that is not too fatty. As a snack for borscht, lard, bread with garlic or garlic donuts, onions, herbs, croutons, etc. are used. Ukrainian borscht is always served with sour cream.

The calorie content of borscht is influenced by the calorie content of the meat that was used to prepare borscht - pork is the fattest and highest in calories, so the calorie content of borscht with pork will be high, but if you cook borscht with lean beef, then the calorie content of borscht will be much lower. Vegetarian borscht has the lowest calorie content - only 25-30 calories per 100 g, that is, less than 80 calories per cup. The calorie content of borscht with sauerkraut is higher than the calorie content of borscht, in the preparation of which fresh cabbage was used. The calorie content of Ukrainian borscht is about 90-100 kcal per 100 g, the calorie content of green borscht (on the bone, with sorrel, herbs) is 168 kcal per 100 g.

If you love borscht but are counting calories, you can reduce the calories in borscht in several ways. Prepare borscht using lean, boneless meat. This way you will reduce the calorie content of the borscht by reducing the calorie content of the broth in which the borscht is cooked. It is best to cook borscht in chicken or beef broth - it is lower in calories than pork or lamb. When preparing frying for borscht, it is traditional to fry onions and carrots in oil or lard. To reduce the calorie content of borscht, you can sauté them in a frying pan with water. The use of beans instead of potatoes also reduces the calorie content of borscht. There are few calories in borscht with beet tops instead of beets themselves (69 kcal per 100 g).

The calorie content of borscht will be lower if you season it not with mayonnaise, but with low-fat sour cream. It is better to serve bread with borscht not from premium wheat, but from rye or Borodino bread - it not only contains fewer calories, but also goes better with borscht.

Benefits and calorie content of borscht

Despite how many calories there are in borscht, borscht can and should even be eaten by everyone, even those who are on a diet. It is nourishing and healthy; a plate of borscht will completely replace a full meal, both in terms of satiety and the content of useful and nutritious substances. Borscht contains fats, proteins, carbohydrates (both simple and complex carbohydrates), dietary fiber, important amino acids, vitamins and minerals. Borscht contains vitamin A, a well-known antioxidant, which has a positive effect on vision, as well as the condition of the skin and all body tissues. Vitamin PP improves metabolism, participates in energy metabolism, helping the body release energy from fats and carbohydrates. It also lowers blood cholesterol and regulates blood sugar. Vitamin C is an effective immunomodulator; it strengthens our body’s defenses and helps it resist various diseases, especially colds and viruses. Vitamin D strengthens bones, joints, and also has a positive effect on the nervous system. Vitamin E is an antioxidant that preserves our youth and beauty and prevents the formation of cancerous tumors.

B vitamins contained in borscht improve metabolism and help the body effectively convert dietary fats and carbohydrates into energy. They are involved not only in energy metabolism, but also in the synthesis of hormones and enzymes, as well as in cell production. Their positive effect on the nervous system is very strong - they strengthen it, stabilize its functioning, improve memory, attention, stimulate brain activity, tone the nervous system, in addition they relieve stress, fight depression, correct sleep disorders, relieve anxiety, help to win fatigue and cope with nervous fatigue. B vitamins are not only effective antidepressants, they are also an effective preventative against the development of mental illness. They increase performance, improve mood and even lower the pain threshold. In addition, B vitamins have a positive effect on muscle function, including the heart, have a general strengthening effect on the body, increase immunity, and enhance the body’s regenerative abilities. B vitamins, due to their antioxidant properties, slow down aging and effectively prevent cancer; in addition, they have a positive effect on the condition of the skin, nails, and hair.

Borscht is rich not only in vitamins, but also in microelements - such as:

phosphorus and calcium, which strengthen bones;
fluoride, which strengthens tooth enamel;
iron, which prevents anemia; magnesium, which is part of the cells of the nervous tissue;
sodium, which helps maintain water-salt balance;
potassium, which improves the functioning of all muscles and removes excess water, salt and toxins from the body;
zinc and copper, which improve the condition of skin, nails and hair;
iodine, necessary for the proper functioning of the thyroid gland;
manganese, necessary for the production of hormones and enzymes and for the stable functioning of the nervous system;
chlorine, sulfur, aluminum, molybdenum and other important trace elements.

Borscht increases metabolism and promotes intensive breakdown of carbohydrates and fats - that’s why immediately after you eat borscht you feel hot. It fills you with energy, removes toxins from the body, improves digestion, and has a beneficial effect on muscle function and the condition of the cardiovascular system. Borscht improves your performance, stimulates brain function, relieves fatigue and tones. Borscht also increases the production of red blood cells - erythrocytes, which improves blood quality.

Diet borscht recipe

The calorie content of this borscht is very small, but its satiety, taste and content of nutrients are quite high. To prepare you will need:

lean beef – 300 g;
2 potatoes;
1 carrot;
1 onion;
1 medium-sized beetroot;
2 cloves of garlic;
parsley – 30 g (small bunch);
white cabbage – 100 g;
1 tomato
salt, black pepper - to taste.

First prepare the beef broth. Strain it. In a frying pan in a small amount of water without adding oil, simmer the chopped carrots, tomatoes, onions and garlic for 10 minutes, then add the beets, cut into small cubes and simmer for another 20 minutes. While the vegetables are stewing, finely chop the cabbage. Then transfer the vegetables to the broth, let it boil and add the cabbage. When the broth boils, let it simmer for 5-7 minutes and add the potatoes cut into small cubes into the borscht. At the end of cooking the borscht, add salt and pepper and remove from the heat. Before serving, sprinkle with chopped herbs.

The calorie content of borscht prepared according to this recipe is 87 kcal per 100 g (or about 190 kcal in a standard serving).

Recipe for delicious borscht with beef

Advice: Instead of tomato paste, you can use tomato juice. However, in this case, the frying with it will have to simmer a little longer so that the excess liquid evaporates. Vinegar in this recipe can be replaced with citric acid. A small pile of crystals on the tip of a knife will be enough; it will add a soft note of taste. Throw it into the borscht at the end of cooking, as soon as you remove it from the heat.

Ingredients

Servings: – +

beef 500 g
beet 300 g
potato 200 g
carrot 150 g
onion 150 g
cabbage 200 g
tomato paste 50 g
sunflower oil50 ml
vinegar 10 ml
salt 10 g
black peppercorns5 pieces.
ground black pepper taste
parsley a few twigs
Bay leaf 2 pcs.
water 4 l

Per serving

Calories: 101 kcal

Proteins: 6.6 g

Fats: 6 g

Carbohydrates: 5.3 g

2 hours 30 min. Video recipe Print

Wash the beef thoroughly, cut into large pieces, pour three liters of cold water and leave for an hour. This is necessary so that the blood comes out of the meat and the broth later turns out transparent.

Drain the water, replace with fresh water and place on low heat. As soon as it boils, skim off the foam, add bay leaves and peppercorns to the broth and cook for one and a half hours. 15 minutes before the end of this time, add a piece of raw onion.

While the broth is cooking, prepare the roasted vegetables. Heat the sunflower oil in a frying pan, first fry the onion cut into small cubes in it, after 2-3 minutes add the carrots and beets chopped on a coarse grater. The latter can not only be grated, but also cut into thin strips. Simmer for about 10 minutes, then add tomato paste, pepper and remove from heat after a couple of minutes.

Now return to the broth. Remove the beef from it, let it cool and cut into smaller pieces. If you used meat on the bone, remove the bones.

Add potatoes cut into small cubes into the broth. Cook from the moment of boiling for 10 minutes.

Now add finely shredded cabbage to the broth, stir and cook for another 5 minutes. After this, return the meat to the borscht.

Now it's time for frying. Place it in the pan with the rest of the ingredients. From the moment it boils, cook for about 5 minutes.

Remove the pan from the heat and add salt to taste. If necessary, add a little vinegar or citric acid. Add finely chopped dill and parsley. Cover with a lid and let sit for half an hour.

Rate this article

Did you like the recipe?

Gorgeous! We need to fix it

Cooking borscht with beef in a slow cooker

Many housewives have long begun to use kitchen appliances. You can cook almost anything in it, and borscht with beef is no exception. True, the cooking technology will be completely different, but the ingredients are identical to the previous version.

Cooking borscht in this miracle device does not begin with broth, but with frying. First, you need to pour a little oil into the multicooker container, put chopped onions and carrots there and put it on the “frying” mode. By the way, you can use chopped tomatoes instead of tomato paste. Vegetables should be fried for 5 minutes with the lid open.
After this, you need to add beets cut into thin strips and fry for another 10 minutes. Only after this comes the turn of the meat. It needs to be cut into small pieces, added to the fry, close the multicooker and cook for 15 minutes.
After this time, you need to salt and pepper the contents, pour water into it and cook in the “soup” mode for at least an hour.
Next is the turn of potatoes. It needs to be cut and sent to the borscht approximately 20 minutes after the water is poured in. 10 minutes before readiness, add finely shredded cabbage.

Borscht prepared using this technique should be seasoned after the cooking process is completely finished. Taste it, add salt if necessary, add finely chopped herbs. If desired, you can squeeze a clove of garlic into the borscht. Find other recipes for multicookers with photos and videos on the website.

Note to housewives: the secrets of delicious borscht with beef

As you can see, preparing such a dish is not a Chinese skill. But for some reason, every housewife has a very different taste of the same borscht. You can say “so-so” about one, but you can’t pull your ears away from the other, it’s so delicious. The thing is that in the cooking process there are many seemingly insignificant little details on which the success of the “campaign” depends.

The first important point is the choice of meat for the broth. The ribs or scapular part are best suited for these purposes. In any case, the broth turns out tastier and richer if you put meat on the bones in it. If you opted for ribs, the borscht will turn out leaner; if you choose the shoulder, it will be richer and fattier.

The second is the broth cooking technology itself. In order for it to come out transparent, it needs to be simmered over low heat from the very beginning of cooking, even before it boils. And then you need to keep it from boiling. This will take much more time, but the broth will turn out clear and more tasty.

To give it a richer taste, about 15 minutes before the meat is ready, throw some onions, carrots, and herbs into the pan. If you are cooking a large pan, you can even use a whole small onion.

Important: Be sure to remove the vegetables before adding other ingredients.

A little about technological nuances. The stage at which you salt the borscht is of great importance. It is recommended to do this either before the meat is cooked, or at the very end. If you add salt to the broth immediately after boiling, the pores in the beef will close and will not allow the meat to give maximum of its taste to the borscht. The dish will lose its richness and the meat will not be juicy. Many people salt borscht only at the very end, when they are already removing the pan from the stove. They do this because salt makes the potatoes harder and takes longer to cook.

You need to be especially careful when salting borscht if you cook it not with fresh cabbage, but with sauerkraut. In this case, you need to squeeze it thoroughly before adding it to the pan. And if it is too sour, then soak it briefly in cold water.

But there is another option - add sorrel, replacing cabbage with it. This is done a couple of minutes before it is ready. The sorrel leaves need to be cut into large pieces and thrown into the borscht. Then let it brew for half an hour.

The aesthetic side is no less important. Borscht should not only be tasty, but also make you want to eat it. To make the dish a brighter scarlet color, beets need to be fried separately from other vegetables.

Advice: chop the beets in a way convenient for you - grate on a coarse grater or cut into thin strips. Place in a frying pan in which you have previously heated a little sunflower oil. Fry for 5 minutes, then pour a tablespoon of vinegar into it, stir and remove from heat.

Boiled or canned beans are often added to borscht as an additional ingredient. It makes the dish more satisfying, nutritious and tasty. This is a simple version of real home-cooked food.

Advice: The borscht will be tastier if, when serving, you put a tablespoon of sour cream and a hard-boiled egg, cut into quarters, into each plate.

All these simple techniques will make you an expert in the field of borscht cooking. You can pass on the recipe for delicious borscht with beef to your friends or relatives, or you can keep it a secret. I wish you new exploits in the kitchen, successful experience and bon appetit!

Rate this article

Did you like the recipe?

Gorgeous! We need to fix it

Calorie content of borscht: 50 kcal*
*average value per 100 grams, depends on the composition of ingredients and method of preparation

A healthy diet is not complete without hot first courses. When choosing between soups, broths and borscht, it is important to pay attention to the energy value of the dishes.

Borscht - nutritional value and calorie content of ingredients

Borscht is a hearty, perfectly balanced dish. It contains all the microelements a person needs: fats, proteins, carbohydrates, vitamins, minerals. A large amount of fiber helps eliminate toxins, nitrates, heavy metals, and radionuclides from the body.

With regular consumption of borscht, immunity increases and the functioning of all organs improves.

The classic recipe includes meat, cabbage, potatoes, beets, carrots, onions, and tomatoes. In some regions, beans are added, fresh cabbage is replaced with sour cabbage, and so on. There are as many cooking methods as there are housewives. Well, the final touch is to put a spoonful of thick sour cream in the bowl. The result is a complete, nutritious dish that has been highly valued for many centuries.

How many calories are in different types of borscht (chicken, beef, pork)

People who are concerned about their figure always pay attention to the calorie content of their dishes. As for vegetable soup, this indicator depends primarily on the broth it is prepared with. For example, the calorie content of beef bone broth is only 28 kcal per 100 ml. You can see the table in detail in our publication.

This vegetable soup cooked with pork is considered the most delicious, but also the most high-calorie (~50 kcal). And if during the cooking process sauerkraut is added to the broth instead of fresh, then this figure almost doubles.

A spoonful of sour cream bought at the market adds 90 kcal to the dish. If you purchase a lactic acid product in a store, this figure increases by only 35 units.

Beef borscht is considered dietary (~30 kcal). It has little cholesterol, but a lot of amino acids and vitamin B. Regarding chicken, this vegetable soup is especially recommended for those who are trying to lose weight, since its calorie content is relatively low (~45 kcal). At the same time, it strengthens the body well, which makes it an almost irreplaceable dish for people suffering from any diseases.

Calorie content of borscht in 100 grams

This indicator depends entirely on what products were used and what kind of processing they were subjected to. If the housewife fries carrots, onions, and beets while preparing this vegetable soup, the calorie content of the dish will be significantly higher than when such vegetables are simply boiled.

How many calories are in one bowl of borscht?

When calculating the calorie content of vegetable soup, you should take into account its ingredients and method of preparation. First, you should calculate this indicator for one hundred grams of the dish, then increase it according to the portion. That is, when you prepared a recipe with pork, beets, carrots, potatoes, cabbage, then one hundred grams of soup will contain approximately 60 kcal. Moreover, if one serving is three hundred grams, then the plate will contain 180 kcal, with sour cream – 270 kcal.

There is probably no person who does not love hearty, rich borscht. The special thing about this dish is that you can add any ingredients to it to suit your taste, and it will always be very appetizing.