Heart-Healthy Ukrainian Borscht
Discover the wholesome goodness of Heart-Healthy Ukrainian Borscht, a vibrant and nutrient-packed soup that’s as comforting as it is nourishing. This modern twist on the classic Eastern European recipe replaces traditional ingredients with heart-healthy choices, incorporating olive oil, low-sodium vegetable broth, and an array of fresh vegetables like nutrient-rich beets, carrots, cabbage, and Yukon gold potatoes. Bursting with earthy flavors and a hint of tangy white vinegar, this guilt-free borscht is easy to make, ready in under an hour, and perfect for meal prep. Serve it piping hot with a garnish of fresh dill and a dollop of creamy low-fat Greek yogurt for an irresistible, health-conscious take on a culturally beloved dish. Perfect for chilly nights or a nutrient-rich midweek dinner!
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Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 1 medium, diced Yellow onion
- 2 minced Garlic cloves
- 2 medium, shredded Carrot
- 2 chopped Celery stalk
- 3 medium, peeled and shredded Beets
- 1 large, diced Yukon gold potato
- 2 cups, shredded Green cabbage
- 6 cups Low-sodium vegetable broth
- 2 tablespoons Tomato paste
- 1 Bay leaf
- 1 tablespoon White vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons, chopped Fresh dill
- 0.25 cup (optional, for garnish) Plain low-fat Greek yogurt
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic, shredded carrot, and chopped celery, cooking for another 3 minutes until fragrant.
Add the shredded beets and diced potato to the pot. Cook for 5 minutes, stirring occasionally.
Pour in the vegetable broth and stir in the tomato paste until evenly combined. Add the bay leaf.
Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and cook for 15 minutes.
Add the shredded cabbage to the pot and simmer for another 10 minutes, or until all vegetables are tender.
Stir in the white vinegar, salt, and black pepper. Taste and adjust seasoning if needed.
Remove the bay leaf and stir in the chopped fresh dill.
Serve the borscht hot, garnished with a dollop of low-fat Greek yogurt if desired.
Nutrition Facts
Calories |
740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 3920 mg | 170% | |
| Total Carbohydrate | 130.3 g | 47% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 45.0 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 385 mg | 30% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 4491 mg | 96% | |
*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.
