{"id":4346,"date":"2021-01-21T18:28:53","date_gmt":"2021-01-21T16:28:53","guid":{"rendered":"https:\/\/www.changeeat.com.cy\/?p=4346"},"modified":"2021-01-21T18:29:46","modified_gmt":"2021-01-21T16:29:46","slug":"borscht-soup","status":"publish","type":"post","link":"https:\/\/www.changeeat.com.cy\/en\/borscht-soup\/","title":{"rendered":"Borscht Soup"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">Borscht is very nutritious soup with an endless list of nutrients (see list below) and is a very common food in Russia.\u00a0 It\u2019s known for the beautiful ruby-red color that comes from adding beets.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><b>Ingredients for 4 servings:<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">400g lean beef (Beef: sirloin, stew meat or with bones)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">4 medium beets, peeled and shredded<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">3 carrots, peeled and shredded<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">3 medium potatoes, peeled and cubed<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 tbsp extra virgin olive oil<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 medium onion, chopped\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">4 celery stalks, chopped<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1\/2 medium head cabbage, shredded<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 can diced tomatoes, drained<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1\u00a0 garlic clove, minced<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">2 bay leaves<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">salt and pepper to taste<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><b>For garnish<\/b><span style=\"font-weight: 400;\"> (in each bowl)\u00a0<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">2 tbsp 0% fat greek strained yogurt<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 tbsp chopped fresh parsley or dill\u00a0\u00a0<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">*tbsp: tablespoon \u00a0\u00a0\u00a0tsp: tablespoon \u00a0 \u00a0 cup: 250ml<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><b>Method:<\/b><\/p>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Place beef chunks in a large soup pot with 3.5 L cold water and 1 tbsp salt\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Bring to a boil and remove the foam crud\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Lower the heat, partially cover and cook at a low heat for 35 minutes\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Place the grated onion and garlic in a large skillet with 4 tbsp olive oil and saut\u00e9<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Add the beets in the skillet and saut\u00e9 for 5 minutes<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Add 2 tbsp tomato sauce and mix thoroughly and saut\u00e9 until starting to soften\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Add grated carrot and celery and saut\u00e9 another 5 minute<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Once the meat has been cooking at least 35 min, place potatoes into the soup pot and cook 10 min, then add cabbage, saut\u00e9ed beets, celery, onion &amp; carrot, and chopped tomatoes. Cook another 15 minutes or until potatoes can be easily pierced with a fork.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">\u00a0Add 2 bay leaves, salt and pepper.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Serve garnished with yogurt and fresh parsley or dill.<\/span><\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><b>Dietitians tip: <\/b><span style=\"font-weight: 400;\">You can use pork instead of beef if you want to make it a bit lighter. Also, it can be served vegetarian-style by omitting the beef.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><b>Nutritional Value per serving<\/b><span style=\"font-weight: 400;\"> :<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Energy: 470 kcal<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Fat: 21 g<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Carbohydrate: 45 g<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Protein: 25 g<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><b>Vitamins and Minerals :<\/b><\/p>\n<p><span style=\"font-weight: 400;\">Vitamin A: 131%<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Vitamin B12: 41%<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Vitamin B6: 50%<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Vitamin C: 123 %<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Folate: 34 %<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Iron: 25 %<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Magnesium: 24 %<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Manganese: 37 %<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Niacin: 37%<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Phosphorus: 33%<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Riboflavin: 24.%<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Selenium: 26%<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Thiamin: 21%<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Zinc: 33%<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">*Percent Daily Values based on a 2,000 kcal diet.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Eleana Liasidou<\/strong><\/p>\n<p><strong>Clinical Dietitian -\u039dutritionist, MSc<\/strong><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Borscht is very nutritious soup with an endless list of nutrients (see list below) and is a very common food in Russia.\u00a0 It\u2019s known for the beautiful ruby-red color that comes from adding beets. &nbsp; Ingredients for 4 servings: 400g lean beef (Beef: sirloin, stew meat or with bones) 4 medium beets, peeled and shredded [&hellip;]<\/p>\n","protected":false},"author":11,"featured_media":4342,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[9,55],"tags":[323,324],"class_list":["post-4346","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-soups","tag-soup","tag-borscht-soup"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Borscht Soup - Change Eat<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link 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