Low Fat Ukrainian Borscht

Experience the comforting flavors of traditional Ukrainian cuisine with a healthy twist in this Low Fat Ukrainian Borscht. Bursting with vibrant colors and earthy aromas, this hearty soup stars nutrient-packed beets, carrots, and shredded cabbage, simmered to perfection in a flavorful vegetable broth infused with garlic, dill, and a hint of tangy white vinegar. Lightened up with minimal fat, this version retains all the soul-warming richness of the classic recipe while being perfect for those seeking a lighter, guilt-free indulgence. Ready in just one hour, this easy-to-make borscht is an excellent option for a wholesome weeknight dinner or meal prep favorite. Serve it steaming hot, optionally topped with a dollop of low-fat yogurt for a creamy finish that complements its deeply satisfying taste.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 medium Beets
• 2 medium Carrot
• 2 medium Potato
• 2 cups, shredded Cabbage
• 1 medium Onion
• 2 cloves Garlic
• 2 tablespoons Tomato paste
• 6 cups Vegetable broth
• 1 piece Bay leaf
• 1 tablespoon White vinegar
• 2 tablespoons, chopped Dill
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup per serving Low-fat plain yogurt (optional, for serving)

Directions

Step 1

Peel and grate the beets and carrots using a box grater or a food processor. Set them aside.

Step 2

Peel and dice the potatoes into bite-sized cubes. Set them aside in a bowl of water to prevent discoloration.

Step 3

Finely chop the onion, mince the garlic, and shred the cabbage.

Step 4

In a large pot, heat 1/4 cup of the vegetable broth over medium heat. Add the onion and garlic and sauté for 3-4 minutes, until they become soft and translucent, adding a splash of broth if needed to prevent sticking.

Step 5

Stir in the grated beets and carrots, and cook for 5 minutes, stirring occasionally.

Step 6

Add the tomato paste and mix well to coat the vegetables. Cook for another 2 minutes to deepen the flavor.

Step 7

Pour the remaining vegetable broth into the pot and bring to a boil. Add the diced potatoes, shredded cabbage, and bay leaf. Reduce heat to a simmer and cook for 20 minutes, or until the potatoes are tender.

Step 8

Stir in the white vinegar, salt, and black pepper. Taste and adjust seasoning if necessary.

Step 9

Remove the bay leaf and stir in the chopped dill. Let the borscht sit for 5 minutes off the heat to allow the flavors to meld.

Step 10

Ladle the borscht into bowls and serve hot. For added creaminess, top with a dollop of low-fat plain yogurt if desired.

Nutrition Facts

Serving size	(2611.7g)

Amount per serving	% Daily Value*
Calories	1296.5

Total Fat 27.5g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 8.4g
Cholesterol 12.0mg	0%
Sodium 7050.9mg	0%
Total Carbohydrate 230.0g	0%
Dietary Fiber 43.0g	0%
Total Sugars 74.2g
Protein 46.9g	0%

Vitamin D 0IU	0%
Calcium 573.0mg	0%
Iron 14.1mg	0%
Potassium 6171.5mg	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: 18.3%

Protein: 13.8%

Carbs: 67.9%