Heart-Healthy Classic Borscht Soup

Experience the wholesome comfort of our 'Heart-Healthy Classic Borscht Soup,' a vibrant and nutrient-packed dish perfect for a nourishing meal. This recipe features the earthy sweetness of fresh beets paired with a medley of vegetables like carrots, leeks, celery, and cabbage, simmered to tender perfection in a low-sodium vegetable broth. Enhanced with the tangy brightness of fresh lemon juice and aromatic dill, this borscht is a lighter take on the traditional Eastern European favorite, making it ideal for those seeking heart-healthy recipes without sacrificing flavor. Ready in just over an hour, this one-pot wonder is perfect for meal prepping or cozy weeknight dinners. Serve it warm, garnished with fresh parsley and an optional dollop of creamy fat-free Greek yogurt for an extra touch of indulgence. Rich in antioxidants, fiber, and vitamins, this vibrant ruby-red soup is a beautiful, guilt-free addition to your healthy eating routine.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 4 medium-sized, peeled and grated beets
• 1 large, peeled and grated carrot
• 1 medium, finely chopped onion
• 1 chopped, white and light green parts only leek
• 2 chopped celery stalks
• 3 cloves, minced garlic
• 2 cups, shredded cabbage
• 2 tablespoons tomato paste
• 6 cups, low-sodium vegetable broth
• 1 leaf bay leaf
• 0.5 cup, fresh, chopped dill
• 2 tablespoons, fresh lemon juice
• 2 tablespoons olive oil
• 0 to taste black pepper
• 0.25 cup, chopped for garnish fresh parsley
• 0.5 cup, optional for serving fat-free plain Greek yogurt

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Sauté the onion, leek, and celery for about 5 minutes, until soft and translucent.

Step 3

Add the garlic and cook for an additional 1 minute until fragrant.

Step 4

Stir in the grated beets, carrot, and shredded cabbage. Cook for another 5 minutes, stirring occasionally.

Step 5

Add the tomato paste and stir well to combine with the vegetables.

Step 6

Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil.

Step 7

Once boiling, reduce the heat to low and let it simmer, covered, for about 30 minutes or until the vegetables are tender.

Step 8

Remove the bay leaf, then add the fresh dill and lemon juice. Stir to combine.

Step 9

Season the soup with black pepper to taste. Adjust seasoning if necessary.

Step 10

Remove from heat and let it sit for a few minutes before serving.

Step 11

Ladle the borscht into bowls and garnish with fresh parsley and a dollop of fat-free plain Greek yogurt if desired.

Nutrition Facts

Serving size	(2944.3g)

Amount per serving	% Daily Value*
Calories	1358.3

Total Fat 45.7g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 8.1g
Cholesterol 5.3mg	0%
Sodium 4690.8mg	0%
Total Carbohydrate 196.9g	0%
Dietary Fiber 47.6g	0%
Total Sugars 80.7g
Protein 55.1g	0%

Vitamin D 0IU	0%
Calcium 851.2mg	0%
Iron 17.5mg	0%
Potassium 6574.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.0%

Protein: 15.5%

Carbs: 55.5%