Low Carb Traditional Ukrainian Borsch

Experience the vibrant flavors of Eastern Europe with this Low Carb Traditional Ukrainian Borsch, a healthier twist on the classic beet soup that’s rich in tradition and wholesome ingredients. This low-carb version retains all the comforting qualities of the original, showcasing nutrient-packed beets, tender green cabbage, and aromatic vegetables like onion, garlic, and celery. Simmered in a savory broth and infused with tomato paste and a tangy splash of apple cider vinegar, this borsch boasts complex layers of flavor while being gentle on carbs. Ready in just under an hour, it’s a hearty, satisfying dish perfect for weeknight dinners. Serve it piping hot with a sprinkle of fresh dill and a dollop of optional sour cream for a touch of creamy decadence. Perfect for those seeking a healthy, gluten-free, and keto-friendly meal, this recipe brings a taste of traditional Ukrainian cuisine to your table without the guilt.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 medium-sized Beets
• 2 cups, shredded Green cabbage
• 1 medium-sized, shredded Carrot
• 2 small, chopped Celery stalks
• 1 medium-sized, diced Onion
• 3 cloves, minced Garlic
• 3 tablespoons Tomato paste
• 1 tablespoon Apple cider vinegar
• 6 cups Chicken or vegetable broth
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 whole Bay leaf
• 2 tablespoons, chopped Fresh dill
• 2 tablespoons Sour cream (optional for serving)
• 2 tablespoons Olive oil

Directions

Step 1

Peel the beets and shred them using a coarse grater or food processor. Set aside.

Step 2

Shred the green cabbage and carrot, and chop the celery, onion, and garlic. Prepare all vegetables before beginning to cook.

Step 3

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.

Step 4

Add the minced garlic, shredded carrot, and chopped celery to the pot. Sauté for another 3-4 minutes until fragrant and slightly softened.

Step 5

Stir in the tomato paste and apple cider vinegar, cooking for 1-2 minutes to combine the flavors.

Step 6

Add the shredded beets to the pot and pour in the chicken or vegetable broth. Stir well to combine.

Step 7

Season the soup with salt, black pepper, and add the bay leaf. Bring the soup to a gentle boil over medium-high heat.

Step 8

Once boiling, reduce the heat to low and add the shredded cabbage. Simmer the soup uncovered for 25-30 minutes, or until the vegetables are tender.

Step 9

Taste and adjust seasoning with additional salt or pepper if needed. Remove and discard the bay leaf before serving.

Step 10

Serve the borsch hot, garnished with fresh chopped dill and a dollop of sour cream if desired.

Nutrition Facts

Serving size	(2549.8g)

Amount per serving	% Daily Value*
Calories	731.7

Total Fat 38.1g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 2.8g
Cholesterol 15mg	0%
Sodium 8336.1mg	0%
Total Carbohydrate 78.7g	0%
Dietary Fiber 22.1g	0%
Total Sugars 43.2g
Protein 23.1g	0%

Vitamin D 0IU	0%
Calcium 456.6mg	0%
Iron 6.5mg	0%
Potassium 3254.8mg	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: 45.7%

Protein: 12.3%

Carbs: 42.0%