Low Sodium Traditional Ukrainian Borsch

Discover the vibrant, earthy flavors of **Low Sodium Traditional Ukrainian Borsch**, a heartwarming take on a beloved classic that’s as nutritious as it is delicious. Packed with wholesome ingredients like sweet beets, carrots, cabbage, and potatoes, this comforting beet soup skips the salt without sacrificing depth of flavor. Instead, zesty lemon juice and aromatic dill bring brightness, while slow simmering enhances the natural sweetness of the vegetables. Perfect for anyone looking to enjoy a low-sodium diet, this hearty soup is easy to prepare in just over an hour. Serve it hot with a dollop of creamy Greek yogurt for a satisfying meal brimming with authenticity and healthful goodness. Ideal for cozy dinners or meal prep, this borsch is a wholesome tribute to Ukraine's culinary heritage.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 4 medium beets
• 2 medium carrots
• 1 large yellow onion
• 1 small head white cabbage
• 4 medium potatoes
• 2 cloves garlic
• 3 tablespoons tomato paste (no salt added)
• 8 cups vegetable stock (low sodium)
• 2 tablespoons lemon juice
• 1 whole bay leaf
• 2 tablespoons, chopped fresh dill
• 2 tablespoons olive oil
• 0.5 teaspoons black pepper
• 0.25 cup plain Greek yogurt (optional, for serving)

Directions

Step 1

Peel and grate the beets and carrots. Set them aside in separate bowls.

Step 2

Peel and dice the onion. Shred the cabbage into thin strips. Peel and cut the potatoes into 1-inch cubes. Mince the garlic.

Step 3

In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Add the onion and sauté for 3-4 minutes until soft and translucent.

Step 4

Stir in the grated beets and carrots. Cook for 5-6 minutes, stirring occasionally, until they start to soften and release their juices.

Step 5

Add the tomato paste to the pot and stir well to coat the vegetables. Cook for another 2 minutes to deepen the flavors.

Step 6

Pour in the low-sodium vegetable stock and add the bay leaf. Bring the mixture to a gentle boil.

Step 7

Reduce the heat to medium-low, then add the cubed potatoes and shredded cabbage. Simmer for 20-25 minutes, or until the vegetables are tender.

Step 8

Stir in the minced garlic, lemon juice, black pepper, and half of the fresh dill. Simmer for another 5 minutes.

Step 9

Taste and adjust for acidity, adding a bit more lemon juice if needed. Remember, this is a low-sodium recipe, so no salt is added.

Step 10

Turn off the heat, remove the bay leaf, and let the soup rest for 5-10 minutes to allow the flavors to meld.

Step 11

Ladle the borsch into bowls and garnish with the remaining fresh dill. Optionally, add a dollop of plain Greek yogurt for a creamy finish.

Nutrition Facts

Serving size	(3904.3g)

Amount per serving	% Daily Value*
Calories	1540.2

Total Fat 31.2g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 3.0g
Cholesterol 2mg	0%
Sodium 2073.4mg	0%
Total Carbohydrate 284.9g	0%
Dietary Fiber 46.3g	0%
Total Sugars 74.9g
Protein 43.2g	0%

Vitamin D 0IU	0%
Calcium 597.9mg	0%
Iron 16.9mg	0%
Potassium 8103.7mg	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: 17.6%

Protein: 10.8%

Carbs: 71.5%