Vegetable borscht with red cabbage, sour cream
Weight of one portion
330 ml
Weight of one portion (g) +-10 %Allergens
1a, 6, 7, 9
Materials
| Bay leaf whole | 0,2 g |
| Potatoes | 20 g |
| Vegetable broth | 3 g |
| Soup seasoning | 2 g |
| Allspice whole | 0,2 g |
| Vinegar | 2 g |
| Sweet ground paprika | 1 g |
| Curly parsley | 2 g |
| Chopped tomatoes | 10 g |
| Red beet | 50 g |
| Salt | 3 g |
| Yellow onion | 5 g |
| Granulated sugar | 2 g |
| Smooth flour | 3 g |
| Whipping cream | 5 g |
| Sour cream | 20 g |
| Mixed vegetables | 20 g |
| Fresh red cabbage | 100 g |
Kalorické tabulky
Soup| Energy | Fats | Carbohydrates | Protein | |
|---|---|---|---|---|
| Food without side dishes | 747 kJ | 6,23 g | 25,67 g | 4,94 g |
Description
Sauté finely chopped onion and vegetable mix in hot fat. Add smoked paprika, briefly sauté, then pour in vegetable broth. Add bay leaf and allspice. To the soup, add finely sliced cabbage, diced potatoes, canned tomatoes, and red beets. Cook the vegetables until partially tender. Mix flour with cream until smooth, then stir into the soup while stirring constantly to thicken. Season to taste and simmer. Adjust seasoning with salt, sugar, soup seasoning, and vinegar. When serving, garnish the soup with a dollop of sour cream.
List of allergens 1. Cereals containing gluten (1a - wheat; 1b - rye; 1c – barley; 1d – oats; 1e – spelt; 1f – kamut) | 2. Crustaceans and products thereof | 3. Eggs and egg products | 4. Fish and fish products | 5. Groundnuts (peanuts) and products thereof | 6. Soya beans (soya) and products thereof | 7. Milk and milk products | 8. Nuts and products thereof (8a – almonds; 8b – hazelnuts; 8c – walnuts; 8d – cashew nuts; 8e – pecans; 8f – Brazil nuts; 8g – pistachios; 8h – macadamia nuts) | 9. Celery and products made from it | 10. Mustard and mustard products | 11. Sesame seeds (sesame) and products thereof | 12. Sulphur dioxide and sulphites | 13. Lupines and products thereof | 14. Molluscs and products thereof