An important place in the diet of people is the first dish. Borscht is one such dish. This is the national food Eastern Slavs. Borscht is a dish cooked in meat broth. Meat, stewed beets and other vegetables are the basis of such a soup. The list of vegetables that are added to borscht includes cabbage, potatoes, onions, tomato paste, carrots and beets. This list is unchanged, but some ingredients can be added or replaced by others. Therefore, borscht has different variants cooking. How useful is the well-known borscht for the body?

The benefits and harms of borscht:

The composition of this dish contains organic acids, B vitamins, vitamins C, K, mineral salts, carotenoids, folic and pantothenic acid, as well as amino acids. The use of borscht helps to eliminate toxins, heavy metals, nitrates and nitrites, as well as pesticides. As a result of eating this type of soup, the body receives contained in vegetables useful material, minerals, trace elements and vitamins, which are in the optimal ratio. Thanks to this, borscht is a balanced dish. Balance nutrients in this dish provides a choleretic agent, and this has a positive effect on the liver, where the blood is cleansed. Such food is also useful in that it has a beneficial effect on the functioning of blood vessels and the heart, controlling blood viscosity. A considerable amount of proteins in the composition of borscht provide energy to the entire body, thereby increasing the efficiency of the body. Once in the body, this soup has a positive effect on metabolic processes and provides a feeling of satiety for a long time. Another positive effect of borscht on the body is that it can help eliminate toxic substances from the body. This dish should also be consumed for the prevention of diabetes. With the help of vegetables, which are part of borscht, the intestines are gently cleansed, and they are also a source of fiber. And the beets added to borscht are involved in the process of hematopoiesis.

This dish can be harmful if it is not properly prepared or stored. The content of oxalic acid in the soup negatively affects the body, which contributes to the occurrence of kidney diseases, the appearance of caries and the development of osteoporosis. And the meat broth in borscht leads to diseases of the joints and blood vessels. This dish is contraindicated for people suffering from pancreatitis.

Kyiv, December 17 - AiF Ukraine. Borsch is a dish of Ukrainian cuisine. It is prepared more often than any soups, and eaten with great pleasure. It is not boring because it is very useful for the human body, it contains vitamins and microelements that our body requires constantly. Doctors also talk about the beneficial effects of this first dish, Dobrenok reports.

Many may say that after the borscht is cooked, all useful components leave it, but this is not so. Indeed, some of the vitamins still disappear, but most of them remain. During the cooking of borscht, the fiber structure of the vegetables included in its composition is destroyed, which allows the body to quickly and easily digest food. The first dish of beets, cabbage and carrots and tomatoes also acts on the body as a sorbent.

Eating borscht has not only a positive effect on health, but can also help in the diagnosis of certain diseases. So, for example, bloating after eating borscht can cause atony of the stomach. Heartburn after borscht indicates high acidity, and belching is caused by problems with the pancreas.

The preparation of borscht begins with the broth. In order to make it more useful, it is worth boiling the meat on the bones, this is not only an essential protein, but also unique fats. Lean borscht is recommended for use by people suffering from diseases such as cholecystitis, gout, pancreatitis.

Added to borscht and beans, it is a diuretic and enhances secretion gastric juice, has a good effect on those who suffer from liver and cardiovascular insufficiency. In addition, beans will be useful for those who suffer from overweight, diabetes, hypertension.

More than 70% of the substances that are part of the potato contribute to the stimulation of metabolism in the body, cabbage leaves have the same properties. Cabbage removes excess fluid from the body, cholesterol, improves heart function and promotes the dissolution of gallstones. Another important factor for men is that cabbage has a beneficial effect on men's health.

Beetroot improves blood circulation in the brain, thanks to iodine, which is part of it. The high content of magnesium lowers blood pressure and calms the nerves. The most important and basic property of beets is to reduce the appearance of benign tumors. Reduces beets and the risk of cancer cells. Many vitamins and microelements are included in the enzymes that regulate the processes of blood circulation in the human body.

Carrots absorb and remove all unnecessary substances from the body, improve blood circulation, act as a laxative and diuretic, improve heart function and normalize blood circulation. For amplification useful properties carrots should not be overcooked in oil. Tomato added to borscht or lemon juice will stop the chemical conversion of nitrates, if there were such in vegetables purchased from unscrupulous merchants. Greens and spices, which are part of Ukrainian borscht, stimulate the functioning of the liver, kidneys and the whole digestive system.

Earlier it was reported that the Doctors called

Borsch benefit and harm

Ukrainian borscht cooked according to a traditional recipe is a perfectly balanced dish. The ratio of proteins, fats and carbohydrates in it - carriers of energy necessary for the normal functioning of the whole organism, as well as minerals, vitamins and enzymes is such that you don’t need to wish for the best. The indicator of the optimal ratio of nutrients is not suitable only for supporters of a separate diet and vegetarians if we are talking about borscht in meat broth. For other people, the dish is an example of the harmony of products in one plate.

When the dish is balanced, then, for example, fats (vegetable or animal) give a mild choleretic effect, which is useful for the liver. Based on this, and the whole digestive system starts to work like a clock.

Authentic Ukrainian meat borscht with bacon is a real storehouse of protein, which is an amazing energy booster that guarantees vivacity and high level performance. A complete protein nourishes, gives a feeling of satiety for a long time, increases the efficiency of metabolic processes. Vegetables and seasonings supply the body with macro- and microelements, organic acids, fiber, vitamins A, C, K and group B.

Fiber should be mentioned separately. Borscht is an excellent detoxifier that cleanses the body of toxins. The mixture of vegetables used to prepare real, traditional Ukrainian borscht is not accidentally called the “magnificent seven”. Beets, potatoes, cabbage, onions, carrots, tomatoes, herbs (sometimes garlic) - all together they perfectly complement each other and form the very “magnificent seven”, which, when sautéed and boiled, acts as an excellent sorbent, “brush”. Due to the fiber present in these vegetables - a rather coarse part of them, which is practically not digested by the stomach, the "seven" gently removes the decay and decay products that have accumulated in the body.

Even one broth of Ukrainian borscht can claim a high degree of usefulness. He, as the Japanese centenarians would say, sends energy to the fire of digestion and revitalizes the blood, i.e. regulates its viscosity, making it more liquid, which is good for the heart and blood vessels.

Here are the claims made against the Ukrainian borscht by its opponents:

Meat broth is harmful, it causes diseases of blood vessels, joints, kidneys;

Carrots and cabbage are leaders in the absorption of nitrates; - borscht contains oxalic acid and dangerous compounds that lead to caries, osteoporosis and other diseases; - frying, required element Ukrainian borscht is the cause of gastritis, stomach ulcers, and also carries cholesterol, which affects blood vessels and the heart.

What can be said about this. The broth cooked on the “wrong” meat can have some harm. That is, obtained from an animal in whose diet growth hormones or antibiotics were added. There is only one way out - buy meat from trusted manufacturers and you will have nothing to fear.

Is there a good way to secure the broth. Once the meat is in the pot is boiling, remove from the heat and drain the liquid. Meat rinse, cover with fresh water, put a whole onion, put back on the heat. Onion then discard.

Regarding nitrates: the opinion that a large amount of them enters the body along with cabbage and carrots is contradicted by another opinion based on studies. According to the findings of scientific research, vegetables that have undergone heat treatment, unlike fresh ones, provide easy transit of nitrates through the intestines and their safe removal from the body.

Regarding oxalic acid: yes, it is present in borscht, but in a concentration that is not hazardous to health. In addition, it is easily neutralized by sour cream, which is obligatory when serving Ukrainian borscht on the table. Zazharka. The process of frying onions and carrots does not take long, only until a light golden color appears. Carcinogenic substances with a high carbon content are formed, as is known, only in burnt products that have been fried in oil or fat at high temperatures for a long time. Just do not allow this when cooking roast, and then it will not be dangerous to your health.

So what is the harm of Ukrainian borscht? Yes, in general, none. This is nothing more than a far-fetched and unsubstantiated myth. The benefits of this dish have been proven by a thousand-year culinary history of its use and many objective studies. It is only important to use high-quality products and know the rules for preparing real traditional Ukrainian borscht.

Sources:

www.kakprosto.ru

About the benefits of borscht

Recently, sensational information has appeared from nutritionists ... it turns out that borscht is by no means useful, it is harmful to the health of most people. Harmful in several ways:

• what is a strong decoction - whether bone, meat or vegetable, it does not matter
• the fact that cabbage and carrots are champions in the absorption of nitrates,
• the fact that it contains oxalic acid and some compounds that lead to kidney disease, the development of osteoporosis and caries.

And still. The harm of the favorite dish of the Eastern Slavs seems greatly exaggerated. The benefits of borscht have been proven by a thousand-year culinary history of consumption, plus a host of other, no less objective studies. It is only important to be able to properly cook Ukrainian borscht.

But this is by the way. As for the essence of the claims to borscht, the following can be said about them:

A lot is known about the dangers of meat broths that contribute to diseases of the joints, blood vessels and kidneys, and less about vegetable broths. The doubtful benefit of the latter is that they excessively activate gastric secretion. And if you have severe pancreatitis, then, of course, it is better not to indulge in decoctions. None. However, experienced housewives have long been able to “deal with” this and other negative things.

As for the broths. Drain the first broth and put a whole, not chopped onion in the broth, it “takes away” harmfulness. Of course, this is not a 100% guarantee against gout and kidney disease, but its significant increase.

About nitrates. This opinion is contradicted by another study, according to the conclusions of which thermally processed vegetables, unlike fresh ones, easily provide the transit of nitrates through the intestines.

About oxalic acid. A good housewife knows how to neutralize oxalic acid. She adds a spoonful of sour cream to a bowl of borscht. It turns out that not only for taste and benefit, but also because it is a “security system”!

Therefore, we reserve the right not to be frightened by newfangled dietary theories and allow ourselves not to trust them. We'd better turn to a more pleasant topic.

See also: how to cook chicken bouillon

Why is borscht useful?

First, this is a perfectly balanced dish. Proteins, carbohydrates and fats, vitamins, minerals, enzymes are in it in the optimal ratio. Of course, if you eat according to the separate food system, this dish is unlikely to suit you. However, for everyone else, borscht, especially real Ukrainian borscht, is an example of the harmony of everything you need in one plate. Why is it important? Because, for example, when there is a balance, fats (animal or vegetable) provide a mild choleretic effect, which is positive for the liver. And the entire digestive system works like clockwork.

Vegetables and seasonings give borscht a lot of vitamins and minerals - B vitamins, vitamins C, K, organic acids, folic, pantothenic acids, amino acids, carotenoids, mineral salts.

Secondly, the usefulness of borscht, primarily yushka (decoction, broth), is that, as Chinese centenarians would say, it activates the fire of digestion and controls blood viscosity, thinning it (which is important for blood vessels and the heart).

Thirdly, meat borscht is useful for its proteins. This is an amazing power engineer that provides high performance. It nourishes, saturates for a long period of time and provides effective metabolic processes.

Fourth, borscht is an excellent detoxifier that cleanses the body of toxins.

Fiber - a magnificent seven vegetables (beets, cabbage, potatoes, carrots, onions, roots, tomatoes and something else optional, beans, for example) - in boiled and sautéed form acts as an excellent sorbent, gently removes harmful substances from the body (toxins, radionuclides, nitrates, etc.) and saves usefulness (vitamins, microelements). As for nitrates, see above.

And yet, the critics of borscht are somewhat right, because borscht is far from being a dietary dish. It becomes dietary if you refuse to use not only bone and meat broths, but even mushroom and bean broths. And even in this case, you have to make reservations ...

About the benefits of vegetarian borscht

The main advantage of vegetarian borscht is that it is cooked on vegetable broth, not meat broth. From the point of view of a nutritionist, meat broth is more than dubious food, especially bone broth. It is saturated with extracts of animal fats, nitrogen-containing substances and chemical compounds - poisonous for people with gout and other joint diseases, as well as high cholesterol.

See also: Cholesterol-lowering foods.

Vegetarian borscht is useful for:

Liver diseases, atherosclerosis, obesity, as it contains a significant amount of the lipotropic substance betaine, which promotes the breakdown and elimination of fats and bad cholesterol.

Diabetes mellitus, only in this case, borscht is prepared without potatoes and sugar.

Biliary dyskinesia and chronic cholecystitis,

as it has pronounced choleretic properties.

Borscht, including vegetarian, is contraindicated:

With exacerbations of gastritis with hyperacidity and pancreatitis, in the stage of remission, it is advisable to remove the cabbage from the borscht, and wipe the carrots and potatoes or chop them with a blender.

See also: Borscht in a slow cooker.

Cooking vegetarian borscht does not require special skills, but you still have to follow the technology. Here is a simple and clear recipe, according to which even an inexperienced hostess will cope with borscht.

1 serving vegetarian borscht recipe includes:

• beets (medium size for a 3-liter pan)
• fresh white cabbage 60 g
• carrots 30 g
• vegetable oil 10 g
• sugar 5 g
• wheat flour 5 g
• tomato paste 5 g
• roots 15
• salt 1 g
• vegetable broth 400 g
• low-fat sour cream 15 g

Boil potatoes and cabbage in ready-made vegetable broth or hot boiled water over medium heat (first potatoes, later, after 5-7 minutes, cabbage, a little salt). During this time, sauté beets, carrots, roots, flour in a small amount broth and add to the vegetables in the pan after 15 minutes, reduce the fire and cook. Season the already prepared borscht with olive oil, adjust the salt and sugar. Greens - depending on the mood.

See also: Borscht in a slow cooker.

volshebnaya-eda.ru

Red borscht, how to cook

Red borscht is a very old traditional Ukrainian dish. We started cooking it on the territory Kievan Rus in the families of ordinary peasants. Soon tasty soup hit the table of noble people. The only difference in cooking was that the poor had borscht without meat, at best, on bacon, and the rich ate the dish on a steep meat broth.

The benefits of borscht and its ingredients

The secret of the fact that borsch is so firmly rooted in the Slavic menu is in its unusually great benefits for the body. Almost all first courses are shown in diet food, with the only difference being that for different diseases, the diet and cooking recipes are different. But borscht without meat can be consumed by almost everyone, thanks to its high nutritional value, while the calorie content is low.

The benefits of borscht for the human body

1. All vegetables that are included in the composition contain fiber, which is vital for the human intestinal tract. After heat treatment, it loses its aggressive properties (which can be harmful in some diseases) and turns into a soft gentle sorbent for the intestines and its flora.
2. The components of borscht are perfectly digested and do not linger in the body, removing various toxins, heavy metals, nitrites, nitrates, radionuclides, and others. harmful substances that can accumulate in the body.
3. Despite the fact that all borscht ingredients undergo heat treatment, they contain a huge amount of vitamins, macroelements, and microelements. There are studies that prove that a serving of classic borscht contains everything a person needs. chemical elements in perfect proportion.
4. The spices included in Ukrainian borscht stimulate the functioning of the kidneys, liver and the entire digestive system, which contributes to the activation of the body's natural cleansing processes. All borscht recipes include certain seasonings.
5. The calorie content of borscht is small, but its nutritional properties are very high, which is very valuable in any medical nutrition.

Borscht without meat is a must-have vegetarian dish. The ingredients included in the composition have nutritional properties that can replace all vital proteins and vitamins:

• Beans. A valuable protein product that enhances the secretion of gastric juice, useful in renal and cardiovascular insufficiency. Any overweight diet contains this product.
• Potato. dietary ingredient with virtually no contraindications. Contains a lot of potassium, which helps to remove excess water from the body.
• Cabbage. It has the ability to remove excess cholesterol, dissolve gallbladder stones and improve the functioning of the heart muscle.
• Beet. Perhaps the only product that, after heat treatment, is saturated with useful abilities more than in its raw form. Trace elements in the composition of beets work wonders for all body systems. Iodine dilates blood vessels, which is the prevention of atherosclerosis, magnesium is beneficial for the nervous system and lowers blood pressure. But the most important value of beets is that they contain substances that prevent the formation of benign and malignant tumors.
• Carrot. It is endowed with the ability to remove sand and small stones from the kidneys, has mild diuretic and choleretic properties, improves vision and normal heart function.
• Onion. Has antimicrobial properties, improves performance gastric tract by stimulating the production of gastric juice.
• Tomatoes. Very effectively fight the aging of the body, thanks to malic and citric acid in its warehouse. The set of vitamins in tomatoes makes these vegetables great way strengthen general immunity.

Often, a therapeutic diet for diseases of the stomach, duodenum or others, provides for a special consistency of dishes in the diet - in the form of mashed potatoes. This makes them easier to digest and excrete. Pureed vegetarian borscht can also be consumed, its benefits will not suffer at all. There are a variety of recipes, but to enhance the dietary effect, vegetables can not be fried, but stewed with the addition of a teaspoon butter and vegetable broth. The calorie content of the dish will be minimal, which also helps to increase the dietary value of this first course.

Traditional recipes for different types of borscht

The main secret of making red borscht: In order for the beetroot to retain its beautiful red color, it must be added only after adding acidic foods - tomato, citric acid or vinegar.

In general, borscht is known and loved not only in Ukraine, but also in Russia, Moldova, Poland, Romania and even Lithuania. Each nation has its own name for this beetroot soup, and the cooking recipes are very similar, but all have slight differences in terms of herbs, and some ingredients. But all recipes are united by one feature - red borscht should be infused after cooking for at least 2-3 hours. During this time, it will be saturated with color and only its inherent beetroot taste. We offer the most original recipes different types this miracle soup.

Polish borscht

Calorie content in 100 grams - 26 kcal.

hallmark Polish beetroot soup is that it is customary to drink it from a mug. Often they use only the liquid part of borscht - a decoction of all the ingredients. And the calorie content of the dish is increased by potatoes or onion pies, which are usually served together.

Ingredients:

• Water 2 liters;
• Beets 3 pcs.;
• Sour cream 100 ml;
• Flour 2-3 tbsp. l.;
• Vinegar 1 tbsp. l.;
• Sugar, salt according to taste preferences;
• Laurel leaf;
• Cumin 1 tsp

Cooking:

Bring water to a boil. While the water boils, dilute in a glass cold water sour cream, sugar and flour. Mix thoroughly so that there are no lumps. Add all this to boiling water. When it boils again, add spices and salt. At this time, beets are cooked separately. IN ready-made it must be rubbed and sprinkled with vinegar. Put grated beets into the boiling mixture and boil for another 2-3 minutes, no more, so that the color is not lost during cooking. Switch off and let it brew.

A little secret: If the therapeutic diet excludes the use of vinegar in any quantity, you can replace it with lemon juice or not use it at all.

Poltava borscht

Calorie content in 100 grams - 116 kcal.

There are recipes that only mimic the real dish. But this is a recipe for authentic Ukrainian borscht with all the main ingredients. It takes a long time to prepare, and the process is very reverent. A feature of Poltava borsch are dumplings, which are always seasoned with it, as well as exclusively bird broth (chicken, duck, goose).

Ingredients:

• Poultry meat - 500 g
• Water - 4 l
• Potatoes - 4-5 pcs.
• Beets - 3 pcs.
• White cabbage - half a head
• Onion - 2 pcs.
• Carrot - 1 pc.
• Tomato puree - 2 tbsp. l.
• Eggs - 1 pc.
• Garlic - 1 head
• Buckwheat flour- half a glass.
• Sour cream - 100 gr.
• Tomato paste - half a glass.
• Ground pork fat - 1 tbsp. l.
• Melted lard - 50 g
• Parsley root - 1 pc.
• Vinegar 3% - 1 tbsp. l.
• Bay leaf, salt, pepper (hot or allspice), herbs

Cooking:

Dip the meat in water, bring to a boil and remove the foam. Then salt, season with bay leaf, parsley root, chopped onion, half of all garlic and chopped carrots. Boil this broth for 2.5-3 hours over low heat. It should boil at least a liter of water. After about 1.5 hours of boiling, add very finely chopped potatoes to the broth. Cabbage is added 20 minutes before the end of cooking borscht as a whole. During this time, it will not boil soft, and will have a pleasant crispy texture, and the broth will not acquire a characteristic cabbage smell.

In a frying pan with melted bacon, stew onions and grated raw beets on a coarse grater, which must be sprinkled with vinegar already in the frying pan. Ten minutes after the start of the stewing process, pour in the tomato paste and add 2 cloves of garlic. It should be stewed for about half an hour or forty minutes on a very slow fire, stirring constantly. It also does not require the addition of water. Maybe a few tablespoons of broth. While the vegetables are stewed, it is necessary to grind the lard or season it with chopped garlic and black pepper. Season the stewed beets with sour cream and simmer together for 2-3 minutes. Combine the mixture with the broth, from which you first remove the meat. Boil for five minutes, then add lard with garlic and dumplings and cook for another 7-10 minutes. Turn off the fire. Let it brew for at least half an hour, ideally 1-2 hours. Served with sour cream.

Dumplings are made from buckwheat flour, eggs and salt. Mix all the ingredients, achieving the consistency of sour cream. Drop small portions of the mixture into boiling water with a teaspoon. Readiness is determined by pop-up dumplings.

A little secret: Do not salt the beets during stewing, this can give it a slightly bitter taste and steal the natural sweetness of the already prepared dish.

Old recipes for dumplings talk about buckwheat flour, but if it is not there, wheat flour is also quite suitable.

Vegetarian borscht in vegetable broth

Calorie content in 100 grams - 20.1 kcal.

Vegetarian red borsch has a low calorie content, but is not inferior in taste to traditional beetroot soup. Included in diets where the use of broths is contraindicated.

Ingredients:

• Water - 2 liters;
• Potatoes - 2-3 pieces;
• Beets - 1-2 pcs.;
• Onion - 1 pc.;
• Carrot - 1 pc.;
• Garlic 3-4 cloves;
• Tomatoes - 3-4 pieces;
• Sour cream 50 gr.

Cooking:

The principle of cooking borscht on vegetable broth is the same as in the previous recipe. The only difference is that it is not meat that is boiled, but vegetables. During this time, the potatoes are boiled soft and thicken the broth, which is not only very tasty, but also beautiful on a plate. Grated peeled tomatoes are added to the beets. You can replace with tomato paste, but the taste of tomatoes will better set off the finished dish.

A little secret: To enhance the taste of vegetable broth, you can add grated celery root (20-30 gr.) to it during cooking.

Ukrainian borscht

Calorie content in 100 grams - 63 kcal.

Each hostess has her own secrets in cooking Ukrainian borscht, but beans are its invariable attribute.

Ingredients:

• Water - 3 liters;
• Pork meat with bone - 500 gr.;
• Potatoes - 2-3 pieces;
• Beets - 2-3 pcs.;
• Beans 200 gr.;
• White cabbage - a quarter of the head;
• Onion - 1 pc.;
• Carrot - 1 pc.;
• Garlic 3-4 cloves;
• Tomatoes - 3-4 pieces;
• Sour cream 50 gr.;
• Lemon juice or vinegar - 1 tbsp. l.

Cooking:

1. Prepare food items.
2. The broth should cook for at least 2 hours. An hour later, after the start of boiling, add carrots, onions, garlic cloves, salt and bay leaf.
3. Finely dice the potatoes and throw them into the broth as well.
4. Lightly fry the onion in a hot pan.
5. Add raw grated or chopped beets, sprinkle with lemon juice. Simmer for 30 minutes.
6. Scald the tomatoes and remove the skin. Cut into small cubes.
7. Add to skillet with beets.
8. 1.5 hours after the broth boils, add chopped cabbage.
9. Add sour cream to the prepared beets.
10. Simmer for 2 more minutes.
11. Combine the broth with beets and cook for another 5-7 minutes. 3 minutes before the end, add 2 more cloves of garlic. Serve with herbs and sour cream.

A little secret: garlic at the end of cooking will give more taste and smell if it is not crushed, but crushed with a knife on a board and thrown into the soup in this form.

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Thank you for your attention! Best regards, Olga.

foodlife.ru

Ukrainian borscht: benefit or harm

Borsch, a traditional first course of Ukrainian cuisine, is famous for its rich taste and useful properties. But in Lately there are statements about the dangers of borscht. Is it really?

Guests who come to our country, in addition to seeing many ancient sights, tend to try the national cuisine, the fame of which has long spread beyond Ukraine.

Borscht is a traditional dish of Ukrainian cuisine. Indispensable ingredients of borscht:

• red beets,
• cabbage,
• carrot,
• potato
• sour cream

They also cook traditional borscht with beans and meat. Regardless of the cooking recipe (and there are a great many of them), this dish is always complete in its composition, tasty and healthy.

So what is the use of borscht?

The vegetables that make up borscht contain a large number of fiber. Thanks to heat treatment, it turns into a soft and gentle for the intestines exchange sorbent.

What removes the components of borscht from the body:

• eliminate toxins
• remove radionuclides
• neutralize pesticides, herbicides
• remove heavy metals
• deactivate nitrates, nitrites

Useful substances that give us products from borscht:

• vitamins
• macronutrients
• trace elements.

In addition, on thermally processed fiber, microorganisms useful for digestion perfectly develop and produce approximately 50% of the daily dose of B vitamins.

This leads to such positive changes as:

• activation of carbohydrate metabolism in cells
• increase the energy level of the body
• rejuvenation of the metabolism in the body
• preventing the development of type 2 diabetes.

© belonika.ru

Vitamin K, produced on such microflora, enhances the ability of the liver to purify our blood. The proteins contained in meat are a source of amino acids involved in metabolic processes.

Borscht with or without meat?

Vegetarians can replace animal proteins with vegetable proteins, which are found in beans, mushrooms, beans, and soy.

Borsch is a favorite soup that is popular among Eastern Slavs. Without it, it is difficult to imagine Ukrainian cuisine, because this is its traditional dish. It is very satisfying and tasty, many have heard about it. Let's see how useful borscht is and why it is loved so much?

What is this dish?

First of all, this is the main dish of Ukrainian cuisine. Borscht is known all over the world, and its taste qualities praised by everyone who tried it. There are a huge number of varieties of this soup, because earlier Ukrainian lands were divided, and the people themselves lived in the territories of such states as:

• Russia;
• Romania;
• Poland;
• Moldova;
• Czechoslovakia.

Ukrainian cuisine was formed under the influence of culinary traditions and tastes of the following nations:

• Greek;
• Crimean;
• Russian;
• Turkish;
• Hungarian;
• Nogai;
• Moldavian;
• Polish.

Therefore, borscht is prepared not only on pork broth, it can be prepared from:

• lamb;
• goose;
• ham;
• ducklings;
• sausages;
• beef;
• chicken.

You can also make this soup with bone broth.

What is borscht made from?

Every tourist visiting Ukraine will definitely try this national dish, which is the hallmark of the country.

It contains the following ingredients:

• Red beetroot;
• carrot;
• cabbage;
• potato;
• sour cream with which he is dressed.

It is also customary to add meat and beans to it. Despite the fact that there are quite a few recipes for its preparation, the composition of the dish always remains complete, healthy and very tasty.

Detailed breakdown of ingredients

This dish is famous not only for its taste, but also for its weight loss benefits. Borscht helps to improve general state health. This is due to the fact that it contains a large amount of vitamins, antioxidants, and pectins. Let's analyze each ingredient of the soup in more detail in order to understand how borscht is useful for the human body.

Useful properties of each product

Each of its components has a number of useful properties, which together form a real source of vitamins.

1. Red beet - it is thanks to it that the characteristic red color of borscht is obtained. It is very beneficial for the intestines. Buryak removes from the body all the excess that has accumulated in it. Also, beetroot lowers blood pressure and gives a boost of energy.
2. Carrots are very useful product, which contains beta-carotene, which has a beneficial effect on vision. However, it is well absorbed only if it was combined with vegetable oil, so oil must be present in borscht.
3. Potato - this product contains a large amount of potassium, which improves heart function. In addition, it is very nutritious, which is why it was called the "second bread". However, potatoes, like previous products, have a very high glycemic index. For this reason, people who have any problems with blood sugar are advised to be more careful with this vegetable.
4. Cabbage - with its help, the metabolism in the human body is normalized. It is good for constipation because it cleanses the intestines. In addition, it contains tartronic acid, which prevents the formation of fat. That is why cabbage is very useful for weight loss.
5. Beans - thanks to this product, the nutritional value of the soup increases. What is useful borscht with beans? The fact that it contains a lot of fiber and vegetable protein. Dietary fiber saturates the body well, and protein acts as a building material. Beans provide energy that is consumed gradually, so these calories do not lead to weight gain.
6. Tomatoes instead tomato paste it is better to add them to borscht. Tomatoes are high in antioxidants that are effective in fighting cancer, as well as free radicals that cause aging. Moreover, tomatoes that have been heat-treated are more useful than those that are consumed fresh.
7. Onion - for cooking borscht, both whole and chopped (for cooking frying) are used. Naturally, in general, this vegetable is much healthier. It contains a lot of vitamin C, which protects against colds, improves digestion, and can also prolong youth.
8. Meat is a complete protein, without which the human body cannot do, as it is the main " construction material". Many recommend boiling it in advance, and then adding it to the dish. The soup itself is recommended to cook on the water, without the use of meat broth. This is due to the fact that extractive substances get into the broth due to meat and saturated fat, so the body is overloaded. But this is rarely practiced.
9. Sunflower oil - without it, it is impossible to imagine frying for borscht. It contains a lot of vitamin E, which also prolongs youth.
10. Fat - many people think that it is harmful to the body, although, on the contrary, its beneficial effect has been proven. However, this applies only to the raw product. If you eat 30 grams of fat per day, then in this case there will be no harm to the body. It is not recommended to fry on it, because it will not bring any benefit.
11. Garlic is a well-known antiviral agent.

traditional recipe

The benefits of borscht for the human body have long been justified, so consider it classic recipe in the broth so that you can test its beneficial effects for yourself.

For the broth you will need:

• two liters of water;
• 400 grams of beef or pork on the bone.

Roasting is made from:

• two beets of medium size;
• one carrot;
• three small onions;
• two tablespoons of tomato paste;
• sunflower oil;
• pinches of citric acid.

For the borscht itself, the following ingredients are needed:

• 300 grams of white cabbage;
• four medium-sized potatoes;
• spices and herbs.

Borscht is usually served with sour cream and herbs.

Let's start cooking, which consists of the following steps:

1. First of all, you should take a three-liter pan, into which you need to pour two liters of water, then add the meat. Put the pan on the stove and make medium heat. Remember to keep an eye on the broth, as well as remove foam from it. It is best to take meat on the bone, in which case it will be tastier. When the broth boils, it must be covered with a lid and boiled over low heat.
2. While the broth is being prepared, you can start frying. To do this, wash and peel carrots, beets and onions. After that, the ingredients need to be grated, and the onion cut into cubes.
3. Heat up the pan and add sunflower oil. Fire should be medium. First of all, carrots and onions are fried for about 5 minutes.
4. To make your borscht a beautiful red color, sprinkle the beetroot with lemon juice or add a pinch of acid to it.
5. Vegetables must be fried for five minutes. Then add tomato paste to them, after which the frying must be cooked for another seven minutes.
6. When the broth is ready, you need to get the meat out of it. Leave it aside for a while to cool down. Add chopped cabbage to the broth itself, and after 10 minutes, add chopped potatoes.
7. Again we return to the meat, which must be separated from the bone and cut into cubes. Then it must be added back to the soup.
8. Salt borscht. Add roast and greens to it, then cover with a lid and wait another 5 minutes. Now your beetroot soup, the benefits of which have been proven, is completely ready for use.

It can be eaten right away, but most often it tastes better after a day of standing.

Borsch is considered a peasant dish, so in those days it was eaten with bacon and donuts, but only on holidays.

Before serving, the soup should be poured into deep bowls. It is customary to add sour cream, black pepper, herbs and lemon slices to it if you like it sour. Borscht is usually eaten with rye bread. It is also very tasty in combination with garlic donuts.

What is the use of borscht?

Borscht is useful because it is very balanced. It contains the optimal amount of vitamins, enzymes, proteins, fats, minerals and carbohydrates. This gives an answer to the question of how borscht is useful for the body. After all, when vegetable and animal fats are in perfect balance, it has a good effect on the liver, and a mild choleretic effect is also obtained. The functioning of the digestive system is noticeably improved.

Thanks to seasonings and vegetables, the soup contains many useful minerals and vitamins. Eg:

• vitamins of groups B, C and K;
• pantothenic and folic acid;
• amino acids;
• organic acids;
• mineral salts;
• carotenoids.

If you are interested in what beetroot soup is useful for and why, then you should know that thanks to its broth, digestion is activated, and the condition of blood vessels improves.

We should not forget about the proteins, of which there are a lot of them. Thanks to this composition, you will have a lot of energy, and performance will improve markedly. After having dinner with borscht, you will not feel hungry for a long time.

Another advantage of this dish is that thanks to it the body is cleansed of toxins.

Can children eat borscht?

Not only can children eat this soup, but it is even recommended. How useful is borscht for children? The same vitamins.

If you do not know if the children's stomach can handle such fatty foods, then it is best not to add fatty meats and beans to the broth. After all, this can lead to increased gas formation.

Is the food harmful?

We figured out what the benefits of borscht are. It can also bring harm to health. However, this can only happen if the soup was not properly prepared or stored well. It also depends on your personality. In order for borscht to bring only benefits, you should follow some recommendations.

Prepare the broth correctly

When cooking meat borscht, it is best to drain the first broth. Today, meat contains many toxins, which are removed from it during cooking. This is not required, but it is still recommended.

Handle vegetables carefully

Another danger of borscht is associated with the fact that vegetables contain nitrates. This is true even if carrots or beets were grown in clean environmental conditions, they accumulate dangerous nitrates in themselves. But heat treatment of vegetables helps to fight them. After it, fiber will not let harmful substances into the human body. The same cannot be said for raw fruits and vegetables.

It is easy to guess how useful vegetarian borscht is. Of course, the fact that its basis is vegetable broth. Consider the recommendations for its consumption, as well as the recipe for making soup.

In what cases is it useful?

• obesity;
• liver disease;
• atherosclerosis;
• diabetes(just need to exclude potatoes from the soup);
• chronic cholecystitis;
• biliary dyskinesia.

Contraindications for use

There are also contraindications to the use of borscht, including vegetarian.

Refuse borscht should be those who have an exacerbation of gastritis and pancreatitis.

Vegetarian borscht recipe

To prepare it, you will need the following ingredients:

• one medium-sized beetroot;
• 60 grams of white cabbage;
• 5 grams of wheat flour;
• 5 grams of tomato paste;
• 400 grams of vegetable broth;
• 30 grams of carrots;
• vegetable oil;
• salt;
• sugar;
• low fat sour cream.

Cooking technique:

1. Shred the cabbage and prepare the potatoes. Then they need to be put to boil in vegetable broth. You can also just add vegetables to hot boiled water. We put the saucepan on medium heat.
2. In the meantime, sauté carrots and beets in a pan, add to them wheat flour. After 15 minutes, throw the ingredients into the pan.
3. We make a weak fire and continue to cook borscht.
4. When all the products are cooked, add salt, sugar and butter to the finished soup. You can also decorate the dish with herbs.

Red borscht is a popular Ukrainian dish that many have heard of. But for some reason, few people know how useful borscht is. It contains a large number of necessary human body substances. In addition, it is very tasty and satisfying, and is prepared from ordinary products. So it's understandable why he's so popular. We hope that this article helped you, and now you know everything about the benefits of borscht for the body.