Beetroot soup – nutritional value How many calories does borscht have?

Beetroot soup is a beetroot soup, but the most popular is red borscht with potatoes, but the pure borscht with ravioli is the most common on the Christmas table. Check what properties and nutritional values ​​there are for red borscht and sourdough for borscht.
Beetroot soup is a soup made of beetroot, beet juice which has been subjected to lactic fermentation (acidified) or thickened beetroot juice, vegetarian blend with a large amount of spices, the most popular is red borscht with potatoes. pure borscht with dumplings.

Borscht is invariably associated with beets, but it is not a borscht in its original meaning. Borsch is a term for sour soup prepared initially from a plant called borscht, and later from various vegetables (cabbage, sorrel, beetroots) pickled or pickled with vinegar. this is still a very common plant in Europe and Asia, which has lost its culinary significance, from which the saying cheap as borscht originated. Beets in the sixteenth century were also part of the soup, but another – kwaszeniny, which was at the same time as beetroot soup, beetroots were eaten under the name beetroots. However, before the borscht started to be boiled with beets, this name was taken over by leavened sour rye soup or rye bran, as confirmed by the 17th – eternal cookbooks. In the cookbook from 1735 appears the term beetroot soup, which indicates that about the middle of the eighteenth century began to cook beetroot borsch, but at the same time are known other borsch, and the most white borscht on rye flour.


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The first mention of a soup called borscht appears in the records from the sixteenth century, the most famous work from the period in which the word borscht is Life of a good man by Mikołaj Rej, but it certainly speaks of a soup from borscht. (Heracleum sphondylium), not beetroot (Beta vulgaris). In the sixteenth-century herbarium of Szymon Syreński, in the chapter Borscht our Polish we read
Our borscht is everyone with us, in Ruthenia, in Lithuania, in Samogitia, rather than describing it with circumstances. The medicine and the table are very tasty. Yes root as leaves. But the root is only useful to the medicine, and the leaves to the dishes. They collect leaves in May commonly. Taste and grateful soup is the borscht as it is with us in Ruthenia and Lithuania. Be brewed alone, be with a capon or with other spices, as an egg, with cream, and millet.
Every housewife has his own recipe for Christmas red borscht, and each house has a slightly different taste: it is a fast borsch, which is not prepared on bones or smoked bones, but only on vegetables with mushrooms or fish, borscht is seasoned with salt and sugar. Currently, very often Christmas borscht is a borscht from a bag or a concentrate made of cardboard.The preparation of traditional Polish borscht requires a bit of western, but the taste of this Polish soup is unmatched.
In the magazine Country Housewife from 1877, we read4: It is well-cleaned mushrooms in a saucepan, it pours a little water, it will change the Italian food like
onions, beets, adds a bit of roots, salt and pours in full with beetroot soup, cooking everything together. You can also add a few heads from ropes, and when a borscht a few hours is well prepared, it drains. In 1913 borscht was prepared a little differently
Set to taste a lot of Italian, two baked onions, 5 dkg of dried mushrooms and several red beets. When the taste is boiled, pour it over the borscht, add the chopped beetroots, add a ruddy butter from a large spoon of butter and flour, boil it, add salt and add sugar to the taste. Put in the vase separately cooked on the water mushroom ears.

According to tradition, the fires of fields, forests, orchards and water should be found on the Christmas Eve table. Beetroot soup with beets is a representative of field fetuses associated for centuries with native soil.
Beetty sourdough from the book Economical preserving vegetables for the winter from 1914 by Elżbieta Kiewnarska
If you want the beets to be soft and borscht quickly and well, they should be set in the last quarter.After scraping and scraping beetroots, it is filled with a stone or wooden dish, and then it is poured into full raw water. They can be poured with lukewarm water and put a few pieces of black bread, which after a few days are removed, pressed with a wooden bottom and stone, so that the broth always covers the beets. It can be repeated within two months, after which drenched beets, neither taste nor acid, can not be given to broth. It is also two weeks before that date that a fresh portion of beets should be acidified in a different dish. kitchen needs, I am writing here about acidification of beets in small pots or facettes for small farms a. With a larger consumption of beets and borscht, it is set in a larger barrel and holds not in the kitchen but in a non-glazed basement.

Pure red borscht is a very low-calorie dish. A portion of 200 ml or as much as can fit in a shallow plate, provides

36 kcal
0.2 g protein
0.2 g fat
8.2 g of carbohydrates
Just the ears are responsible for the calorific value of borscht served with ears. A soup plate with 10 dumplings with cabbage and mushrooms is

230 kcal
7.3 g protein
1.1 g fat
48.2 g of carbohydrates


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Beetroot soup belongs to the most diet dishes on the Christmas table and is also very healthy due to its main ingredient – beets.
Beets owe their intense color to betaine – a compound with a strong antioxidant potential that helps protect the body’s cells from damage as a result of oxidative stress and, consequently, against cancer or dementia.
Beets are a rich source of vitamin C, B vitamins, including folic acid, and manganese. Beet products, such as borscht, are effective in anemia from vitamin B12 deficiency, but have no proven effect in iron deficiency anemia .
Another very important component of beets is nitrates .These compounds are very effective in cardiovascular problems and cardiovascular diseases, help to lower blood pressure and protect blood vessels, and increase blood flow, which has a positive effect on slowing the process of senile dementia. Research has shown that drinking beetroot juice increases blood flow to the brain and improves cognitive functions in the elderly, improves the supply of oxygen along with blood to the muscles, which increases the efficiency of long-lasting physical exercise.
Beets contain alpha-lipoic acid with antioxidant activity, which can lower blood glucose levels and increase the insulin sensitivity of cells, and thus reduce the risk of diabetes and improve the condition of people suffering from it.
Beet sourdough used for traditional red borscht is a great probiotic. It provides lactic fermentation valuable for health, thanks to which it supports intestinal health and functioning of the digestive system and improves immunity.


Beetroot – nutritional value and healing properties

Beets reduce the risk of osteoporosis, which is why beetroot juice should drink people at risk of bone turnover, especially ladies during menopause.

Do you know that beet has really healing properties, it owes it to betalains – the same dyes that occur, among others, in spinach, thanks to which we have better resistance, we age slowly and prevent the occurrence of cancer. Glass of beet juice can do wonders it will protect you from runny nose, free you from heartburn, lower blood pressure and give you strength.

The healing properties and nutritional value of beets are known not only in Poland. The beet has been popular for at least 4000 years on the Mediterranean Sea, when wild beet was known. The healing properties of beet were also appreciated by the ancient Babylonians, followed by the Greeks and Romans. the latter have so tasted in this vegetable that they even began to eat its puny roots, which is why they tried to increase their size, it was not until the Italian gardeners in the 16th century that the beetroots became more diverse now and today we know beetroot, fodder and sugar which they did a stunning career in Napoleon’s time, when in Europe deprived of supply of sugar from the reed, new methods of obtaining it began to be sought.

Beets strengthen the circulatory system

Although beets are not a rich source of iron, it is a wonderful hematopoietic agent, long recognized by natural medicine .It prevents anemia and, moreover, supports leukemia treatment.The beetroot colorants belong to very strong antioxidants and increase the absorption of oxygen by the cells four times. circulatory system.

Folic acid, in which beets abound, not only determines the proper development of the fetus, but also helps to remove homocysteine ​​from the bloodstream – its high level can cause heart disease. Beets help normalize cholesterol levels, also counteract calcification of the blood vessels.

They should be eaten by hypertensive patients – researchers have proven that nitrates present in beet juice increase the concentration of nitric oxide in the blood, which is interesting, the higher the pressure of patients, the stronger the nitrate effect.

Beet Shot

Anti-cancer properties of beets

The beautiful color of beets is due to betanin – an antioxidant that protects against the damaging effects of free radicals. Because of this, beetroots are the most effective way to fight cancer, which destroys free radicals that damage DNA and contribute to the formation of cancer. that the condition of patients suffering from cancer of the digestive tract or bladder, who drank 2 cups of raw beet juice per day, is improving, and today we also know that beets support the body after chemotherapy, with anemia.

Beets have a high glycemic index

Patients with diabetes should not eat beet because even in their beetroot variety there is a lot of sugar (the glycemic index of beets is high, IG = 64), while for children and adolescents, and also pregnant women, especially those who are exposed to folic acid deficiency and anemia, beetroot dishes are very advisable Beers are low in calories – they have only 33 kcal in 100 g.

Beets help in the fight against viruses

Beet in any form strengthens the body’s resistance to diseases, especially viral diseases, so if we get influenza or mononucleosis (an infectious disease that resembles acute purulent angina, but also causes significant enlargement of the spleen and liver), let’s drink beet juice. he will relieve their course, beetroots also have an expectorant effect, so they help with coughing.

Principle action of beets

Thanks to its alkaline-forming properties, beets restore the balance in the stomach after acidifying meats and sweets. The traditional combination of this rabbit and venison dish has a very deep justification, and beetroots also mitigate the effects of alcohol abuse.


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