The name of this thick vegetable soup, mainlythe ingredient in which is the beet, presumably comes from the Old Slavic “borsch”, which means hogweed - edible herb, the leaves of which were used in cooking. Later it was transformed into the word "soup". The calorie content of this dish depends on several factors: first of all, on whether the borsch is cooked with meat or vegetable broth.
Traditionally, borsch is considered Ukrainiannational dish. However, this is not quite correct: in one form or another it is present in Russian, Belarusian, Polish and even in Moldovan and Lithuanian cuisines. It has many cooking options - almost every region has its own secrets.
Ukrainian cooks traditionally served borschta mixture of crushed bacon with garlic. According to the recipe, the Moscow borscht should be cooked in beef broth, moreover, shortly before the end of the cooking, finely chopped ham is added to it. Starolitovsky borsch is boiled in a broth made from beef with a bone, seasoned with roasted smoked bacon, and served with porcini mushrooms. Chicken broth, seasoned with vegetables roasted on chicken fat, is prepared by Moldovan borsch. The caloric content of these first courses, as is clear from their description, will differ significantly from the caloric content of a vegetarian, or “lean” borscht, which is often prepared by modern housewives.
100 g of borscht cooked on vegetable broth,contains no more than 50 kcal. If you add beans to it, the calorie content will increase to 68 kcal / 100 g. As for borscht on meat or bone broth, then this indicator is much higher in them. Thus, the caloric content of borscht on fat is 98 kcal, borscht with porcini mushrooms and prunes is 109 kcal. 100 g of borscht in Moscow contains 115.5 kcal, and cooked in bone broth - 119 kcal.
Any kind of this dish, dressed with sour cream,it becomes caloric about 15-20 kcal. Therefore, the answers to the question of how many calories in a borscht will be different, depending on the characteristics of the preparation of one or another of its options and the products used in it. If necessary, determine the caloric content of borscht, like any dish, you can calculate the calorie content in its ingredients, based on their weight. Since it’s right to count calories by hand is rather troublesome, you can use special online programs for this, which are available on some culinary sites.
Однако показатели калорийности блюд – это далеко Not everything that lovers of a healthy lifestyle need to consider. Any, even cooked from low-fat dietary meat (and most of all - bone), broths pose a potential danger to those who have disorders of urine-acid metabolism. It is important for such patients to avoid products containing purines, in particular, red meat, by-products, fish, certain types of vegetables (tomatoes, legumes, sorrel and spinach, Brussels sprouts and cauliflower), mushrooms. During cooking of meat and fish, up to 50% of purines contained in them are displayed in broth. Once in the body in large quantities, they can trigger the development of a severe and unpleasant disease - gout, in which uric acid crystals are deposited in the joints. It is formed in the body from the purines, so those who monitor their health, it makes sense to cook vegetarian borscht. Its caloric content is small, the benefits are quite tangible.
Cooked by the rules of lean borscht containsseveral types of vegetables that enrich the body with mineral salts and vitamins. In addition, the fiber contained in them effectively cleanses the intestines from harmful substances - toxins, nitrates, radionuclides. The ingredients of borscht, in particular, beets, have a choleretic effect, therefore this dish is indicated for cholecystitis and biliary dyskinesia. At the same time, the decoction of vegetable decoctions can harm patients with chronic pancreatitis, causing an exacerbation of the disease. When gastritis with high acidity should also be excluded from the menu borscht - its caloric content does not matter. In general, for those who have diseases of the gastrointestinal organs, it is necessary to use this dish, cooked both in meat or bone broth, and in a vegetarian version, with caution.
