Low Fat Traditional Ukrainian Borsch

Delight in the vibrant flavors of Eastern Europe with this Low Fat Traditional Ukrainian Borsch, a hearty, nutritious soup that's as healthy as it is comforting. This lightened-up recipe stays true to its roots with the earthy sweetness of beets, tender chunks of potatoes, and the satisfying crunch of cabbage, all simmered in a rich vegetable stock. A touch of lemon juice brightens the flavors, while a sprinkle of fresh dill adds an aromatic finish. Perfect for those seeking a low-fat, vegetarian-friendly meal, this borsch is ready in just one hour and pairs beautifully with a dollop of low-fat sour cream or Greek yogurt and a side of dark rye bread. A classic Ukrainian dish, now simpler and healthier, for a wholesome and delicious home-cooked experience!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 medium (about 300g total) Beets
• 2 medium Carrots
• 3 medium Potatoes
• 0.5 head (about 400g) White cabbage
• 1 medium Onion
• 2 cloves Garlic
• 2 medium Tomatoes
• 2 tablespoons Tomato paste
• 1 teaspoon Olive oil
• 6 cups Vegetable stock
• 1 piece Bay leaf
• 2 tablespoons (chopped) Dill
• 1 teaspoon (or to taste) Salt
• 0.5 teaspoon (or to taste) Black pepper
• 1 tablespoon Lemon juice

Directions

Step 1

Prepare the vegetables. Peel the beets, carrots, potatoes, and onion. Grate the beets and carrots using a box grater, dice the potatoes into bite-sized cubes, finely shred the cabbage, and finely chop the onion. Mince the garlic and dice the tomatoes into small pieces.

Step 2

In a large soup pot, heat 1 teaspoon of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

Step 3

Add the minced garlic and grated beets to the pot. Stir well and cook for another 5-6 minutes, stirring often to prevent sticking.

Step 4

Stir in the tomato paste and diced tomatoes. Cook for 2-3 minutes to allow the flavors to meld.

Step 5

Pour in the vegetable stock and bring the mixture to a gentle boil.

Step 6

Add the diced potatoes, shredded cabbage, bay leaf, salt, and black pepper. Reduce the heat to low and simmer for 20 minutes, or until the potatoes are tender.

Step 7

In the last 5 minutes of cooking, stir in the grated carrots and adjust seasoning if necessary. Add lemon juice to brighten the flavors.

Step 8

Remove the soup from the heat, discard the bay leaf, and sprinkle chopped dill over the top.

Step 9

Serve hot with a dollop of low-fat sour cream or Greek yogurt (optional) and a slice of dark rye bread on the side.

Nutrition Facts

Serving size	(3713.8g)

Amount per serving	% Daily Value*
Calories	1888.2

Total Fat 30.5g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat 6.5g
Cholesterol 0mg	0%
Sodium 7760.2mg	0%
Total Carbohydrate 363.0g	0%
Dietary Fiber 72.1g	0%
Total Sugars 121.9g
Protein 65.2g	0%

Vitamin D 0IU	0%
Calcium 664.6mg	0%
Iron 24.9mg	0%
Potassium 10785.0mg	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: 13.8%

Protein: 13.1%

Carbs: 73.1%