Heart-Healthy Traditional Ukrainian Borsch
Dive into the flavors of Eastern Europe with this vibrant and nutritious Heart-Healthy Traditional Ukrainian Borsch. This modern twist on a classic recipe brings all the comforting warmth of borsch while prioritizing low-fat, low-sodium ingredients for a guilt-free culinary experience. Packed with nutrient-rich vegetables like beets, carrots, cabbage, and potatoes, and simmered in a flavorful low-sodium vegetable broth, this recipe is not only delicious but also perfect for promoting heart health. A dash of fresh dill and a swirl of non-dairy or low-fat yogurt add a refreshing finish, while a hint of lemon juice brightens the dish. Ready in just an hour and served with whole-grain or rye bread, this traditional soup is both satisfying and wholesome—ideal for a nutritious family meal or next-day leftovers! Perfect for anyone looking for a healthy, hearty, and authentic taste of Ukraine.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 3 medium Beets, peeled and grated
- 2 medium Carrots, peeled and grated
- 2 cups Green cabbage, shredded
- 2 medium Potatoes, peeled and diced
- 2 tablespoons Tomato paste (low sodium)
- 6 cups Low-sodium vegetable broth
- 1 Bay leaf
- 2 tablespoons Fresh dill, finely chopped
- 2 tablespoons Fresh parsley, finely chopped
- 0.5 teaspoons Salt (optional, to taste)
- 0.25 teaspoons Black pepper, freshly ground
- 1 tablespoon Lemon juice
- 0.25 cup Non-dairy yogurt or low-fat plain yogurt
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes, until translucent.
Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Add the grated beets and carrots. Cook for 5 minutes, stirring occasionally.
Stir in the tomato paste and cook for another 2 minutes to combine the flavors.
Pour in the vegetable broth and bring the mixture to a gentle boil.
Add the diced potatoes, shredded cabbage, and bay leaf. Reduce the heat to low and simmer for 20 minutes, or until the vegetables are tender.
Season with salt and black pepper to taste, and stir in the lemon juice for a hint of brightness.
Remove the bay leaf and stir in the fresh dill and parsley.
Ladle the borsch into bowls and top each serving with a swirl of non-dairy yogurt or low-fat plain yogurt, if desired.
Serve warm with whole-grain or rye bread on the side for a complete heart-healthy meal.
Nutrition Facts
Calories |
1120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2554 mg | 111% | |
| Total Carbohydrate | 193.0 g | 70% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 70.9 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 437 mg | 34% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 6053 mg | 129% | |
*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.
