Directions:
- Boil everything together over a low heat for 2 1/3 to 3 hours.
- Whenmeat is tender, take it out and put in potatoes and other vegetables and boil until tender.
- Remove the gammon.
- Meanwhile in another pot boil the beetroot, but keep the water.
- Peel and dice beetroot and add to the vegetables, with the red water from the boiled beetroot.
- Do not boil the bortsch after that, just heat it gently.
- Cut the gammon into cubes and add to the woup.
- Before serving put the sour cream into a turret and pour the soup inches.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1078.23 Kcal (4514 kJ) | ||
| Calories from fat | 705.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 78.37g | 121% | |
|---|---|---|---|
| Cholesterol | 233.39mg | 78% | |
| Sodium | 1308.98mg | 55% | |
| Potassium | 1227.39mg | 26% | |
| Total Carbs | 30.8g | 10% | |
| Sugars | 2.66g | 11% | |
| Dietary Fiber | 6.73g | 27% | |
| Protein | 64.64g | 129% | |
| Vitamin C | 25.1mg | 42% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 10.4mg | 58% | |
| Calcium | 88.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 203.08 Kcal (850 kJ) | ||
| Calories from fat | 132.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.76g | 121% | |
|---|---|---|---|
| Cholesterol | 43.96mg | 78% | |
| Sodium | 246.55mg | 55% | |
| Potassium | 231.18mg | 26% | |
| Total Carbs | 5.8g | 10% | |
| Sugars | 0.5g | 11% | |
| Dietary Fiber | 1.27g | 27% | |
| Protein | 12.18g | 129% | |
| Vitamin C | 4.7mg | 42% | |
| Vitamin A | 0.1mg | 22% | |
| Iron | 1.9mg | 58% | |
| Calcium | 16.7mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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