Heart-Healthy Classic Borscht Soup
Nourish your body and soul with this Heart-Healthy Classic Borscht Soup, a vibrant and wholesome take on the traditional Eastern European favorite. Packed with nutrient-dense vegetables like beets, carrots, and cabbage, and seasoned with fresh dill and lemon juice, this low-sodium recipe bursts with earthy flavors and a delightful tang. Made with antioxidant-rich ingredients and a fat-free Greek yogurt option for serving, it’s perfect for those seeking a lighter, heart-friendly meal. Simple to prepare in under an hour, this hearty soup is ideal for cozy family dinners or meal prepping. Serve it warm, garnished with fresh parsley, and let its bold, comforting essence brighten your day.
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Recipe Information
Ingredients
- 4 medium-sized, peeled and grated beets
- 1 large, peeled and grated carrot
- 1 medium, finely chopped onion
- 1 chopped, white and light green parts only leek
- 2 chopped celery stalks
- 3 cloves, minced garlic
- 2 cups, shredded cabbage
- 2 tablespoons tomato paste
- 6 cups, low-sodium vegetable broth
- 1 leaf bay leaf
- 0.5 cup, fresh, chopped dill
- 2 tablespoons, fresh lemon juice
- 2 tablespoons olive oil
- to taste black pepper
- 0.25 cup, chopped for garnish fresh parsley
- 0.5 cup, optional for serving fat-free plain Greek yogurt
Instructions
Heat olive oil in a large pot over medium heat.
Sauté the onion, leek, and celery for about 5 minutes, until soft and translucent.
Add the garlic and cook for an additional 1 minute until fragrant.
Stir in the grated beets, carrot, and shredded cabbage. Cook for another 5 minutes, stirring occasionally.
Add the tomato paste and stir well to combine with the vegetables.
Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil.
Once boiling, reduce the heat to low and let it simmer, covered, for about 30 minutes or until the vegetables are tender.
Remove the bay leaf, then add the fresh dill and lemon juice. Stir to combine.
Season the soup with black pepper to taste. Adjust seasoning if necessary.
Remove from heat and let it sit for a few minutes before serving.
Ladle the borscht into bowls and garnish with fresh parsley and a dollop of fat-free plain Greek yogurt if desired.
Nutrition Facts
Calories |
1358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 4691 mg | 204% | |
| Total Carbohydrate | 196.9 g | 72% | |
| Dietary Fiber | 47.6 g | 170% | |
| Total Sugars | 80.7 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 851 mg | 65% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 6574 mg | 140% | |
*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.
