Red borscht 500g

Preparation Method: Add up to 1.5-2L of meat or meat and vegetable broth sourdough until desired color and flavor is achieved, season with sugar and salt. Do not bring to a boil, otherwise the borscht will lose its color. Serve with hard boiled egg, sausage or meatballs.
Calorific value 97 kJ (23 kcal)
Fat 0.1g
including saturated fatty acids 0.1 g
carbohydrates 1.01 g
of which sugar 0.5 g
egg white 0.5 g
Salt strong> 1.11 g Pickled beetroot extract, celery, garlic, salt, allspice, bay leaf

Protect from light
Store at a temperature of 0 to 15