How to cook Russian borshch

Russian borsch

Russian borsch is a traditional first course for the citizens of our country. This soup should be rich and nourishing, so choose meat on the bone. To preserve the bright color add browning with beets only at the very end of cooking. Ready borsch goes well with sour cream, greens and garlic croutons.

110,76 kcal

Protein

6,55 г

Fats

3,88 г

Carbohydrates

8,51 г

Nutritional value per 100 grams. Calories are calculated for raw food.

Will be ready in

1 hour and 20 minutes

Time in the kitchen

35 minutes

Make sure you don't have an individual intolerance to the other ingredients.

Cuisine

Russian, Soviet

PRODUCTS FOR THE DISH

Portions 4

Beef 200g

Beet 1pc. = 130 г

White cabbage 150g

Carrots 1pc. = 80 г

1 tomato = 80 г

Onion 0.5g. = 40 г

Vegetable oil 1 tbsp. = 17g

Salt 1 tsp. = 10g

Fresh herbs 1 bundle = 30g

2 potatoes = 40