Low Sodium Ukrainian Borscht

Savor the vibrant flavors of this Low Sodium Ukrainian Borscht, a heartwarming beet soup that's as nutritious as it is delicious. Packed with antioxidant-rich beets, earthy potatoes, sweet carrots, and crunchy cabbage, this traditional Eastern European dish has been thoughtfully reimagined with a low-sodium twist. A fragrant medley of fresh dill, garlic, and a splash of tangy white vinegar enhances every spoonful, while a tomato paste base lends depth and richness to the broth. Ready in just over an hour, this wholesome recipe is perfect for anyone seeking a lighter, heart-healthy option without sacrificing authentic flavors. Serve it piping hot, garnished with a dollop of sour cream or Greek yogurt and a sprinkle of dill, for a cozy and satisfying meal that pairs beautifully with crusty bread.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 4 medium-sized, peeled and diced beets
• 2 large, peeled and diced carrots
• 3 medium, peeled and cubed potatoes
• 2 cups, thinly shredded green cabbage
• 1 medium, finely chopped yellow onion
• 3 minced garlic cloves
• 2 tablespoons, chopped (plus extra for garnish) fresh dill
• 2 tablespoons tomato paste
• 8 cups low-sodium vegetable broth
• 2 bay leaves
• 1 tablespoon white vinegar
• 0.5 teaspoons (or to taste) black pepper
• 2 tablespoons olive oil
• 0.25 cup sour cream or plain Greek yogurt (optional for garnish)

Directions

Step 1

Heat the olive oil in a large stockpot over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened.

Step 2

Stir in the minced garlic and cook for another 1-2 minutes, being careful not to burn it.

Step 3

Add the diced beets, carrots, and potatoes to the pot, and sauté for 5 minutes to lightly caramelize the vegetables.

Step 4

Stir in the tomato paste and cook for 1-2 minutes to develop its flavor.

Step 5

Pour in the low-sodium vegetable broth and add the bay leaves. Bring the mixture to a boil.

Step 6

Reduce the heat to a simmer and cook for 15 minutes, or until the beets and potatoes are fork-tender.

Step 7

Add the shredded cabbage, fresh dill, and vinegar to the pot. Stir well and cook for an additional 10 minutes.

Step 8

Season with black pepper to taste. If desired, adjust the acidity with more vinegar or balance the flavors with a pinch of sugar, but avoid adding salt.

Step 9

Remove the bay leaves from the pot and discard them.

Step 10

Ladle the borscht into bowls and garnish with a dollop of sour cream or Greek yogurt (optional) and additional chopped dill.

Step 11

Serve hot with a side of crusty bread, if desired.

Nutrition Facts

Serving size	(3371.5g)

Amount per serving	% Daily Value*
Calories	1382.0

Total Fat 40.2g	0%
Saturated Fat 10.8g	0%
Polyunsaturated Fat 3.0g
Cholesterol 30mg	0%
Sodium 2011.8mg	0%
Total Carbohydrate 227.6g	0%
Dietary Fiber 33.8g	0%
Total Sugars 59.5g
Protein 28.9g	0%

Vitamin D 0IU	0%
Calcium 452.5mg	0%
Iron 13.2mg	0%
Potassium 7257.0mg	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: 26.1%

Protein: 8.3%

Carbs: 65.6%