Borsch: caloric value of dish in its various variants
The name of this thick vegetable soup, the mainthe ingredient in which is the beet, presumably originates from the Old Slav "borsch", denoting cow-eaters - edible grass, the leaves of which were used in cooking. Later it was transformed into the word "borsch". The caloric content of this dish depends on several factors: first of all, on whether borsch is cooked on meat or vegetable decoction.
Traditionally borsch is considered Ukrainiannational dish. However, this is not entirely correct: in one form or another it is present in Russian, Belarusian, Polish, and even Moldovan and Lithuanian cuisines. He has many options for cooking - in almost every region there are secrets.
Ukrainian cooks traditionally filled borscha mixture of crushed bacon and garlic. Moscow borsch, according to the recipe, should be cooked on beef broth, in addition, shortly before the end of cooking, finely chopped ham is added to it. Starolitovsky borscht is cooked on beef broth with a bone, seasoned with sauteed smoked bacon, and served with porcini mushrooms. On chicken broth, filling it with fried on chicken fat vegetables, prepare the Moldovan borsch. The caloric content of these first courses, as is clear from their description, will differ significantly from the caloric content of the vegetarian, or "lean" borsch, often prepared by modern housewives.
In 100 g of borscht, cooked on vegetable broth,contains no more than 50 kcal. If you add beans to it, the calorific value will increase to 68 kcal / 100 g. As for borsch on meat or bone broths, in them this figure is much higher. Thus, the calorie content of borscht on fat is 98 kcal, borsch with white mushrooms and prunes - 109 kcal. In 100 g of borsch in Moscow contains 115.5 kcal, and boiled on bone broth - 119 kcal.
Any kind of this dish, dressed with sour cream,it becomes more caloric by about 15-20 kcal. Therefore, the answers to the question about how many calories in a borsch will be different, depending on the nature of the preparation of one or another version of it and the products used in it. If necessary, to determine the caloric content of borsch, as well as any dish, you can, by calculating the content of calories in its ingredients, based on their weight. Since correctly counting calories by hand is quite a troublesome occupation, you can use for this purpose special online programs that are available on some culinary sites.
However, the caloric content of dishes is farnot all that should be taken into account for lovers of a healthy lifestyle. Anyone, even cooked from low-fat diet meat (and most of all - bone), broths conceal a potential danger for those who have abnormalities of urine metabolism. It is important for such patients to avoid products containing purines, in particular red meat, offal, fish, certain types of vegetables (tomatoes, beans, sorrel and spinach, Brussels and cauliflower), mushrooms. During cooking meat and fish, up to 50% of the purines contained in them are removed into the broth. Getting into the body in large quantities, they can provoke the development of a serious and unpleasant disease - gout, in which joints are deposited crystals of uric acid. It is formed in the body from purines, therefore, those who follow their health, it makes sense to cook vegetarian borsch. Caloric content is not large, the benefits are quite appreciable.
Cooked by the rules of lean borsch 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. Ingredients of borsch, in particular, beets, have choleretic effect, so this dish is indicated for cholecystitis and dyskinesia of the biliary tract. At the same time, the sokogonnoe action of vegetable broths can harm patients with chronic pancreatitis, causing an exacerbation of the disease. In gastritis with high acidity, it should also be excluded from the menu borsch - its caloric value does not matter. In general, those who have diseases of the gastrointestinal tract, use this dish, cooked both on meat or bone broth, and in a vegetarian version, should be careful.