Low Carb Traditional Ukrainian Borsch
Savor the comforting flavors of Eastern Europe with this Low Carb Traditional Ukrainian Borsch, a vibrant and healthy twist on a beloved classic. Featuring a medley of earthy beets, crisp cabbage, and aromatic garlic and dill, this borsch is simmered to perfection in a rich chicken or vegetable broth. It omits starchy potatoes to create a naturally low-carb recipe without sacrificing its hearty and satisfying essence. A touch of tomato paste and apple cider vinegar adds a subtle tang, while fresh dill and an optional dollop of sour cream provide the perfect garnish. Ready in just an hour, this guilt-free version of a traditional Ukrainian staple is perfect for cozy dinners or meal prep. Delight your taste buds with this low-carb, gluten-free soup that’s as nourishing as it is flavorful!
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Recipe Information
Ingredients
- 2 medium-sized Beets
- 2 cups, shredded Green cabbage
- 1 medium-sized, shredded Carrot
- 2 small, chopped Celery stalks
- 1 medium-sized, diced Onion
- 3 cloves, minced Garlic
- 3 tablespoons Tomato paste
- 1 tablespoon Apple cider vinegar
- 6 cups Chicken or vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 whole Bay leaf
- 2 tablespoons, chopped Fresh dill
- 2 tablespoons Sour cream (optional for serving)
- 2 tablespoons Olive oil
Instructions
Peel the beets and shred them using a coarse grater or food processor. Set aside.
Shred the green cabbage and carrot, and chop the celery, onion, and garlic. Prepare all vegetables before beginning to cook.
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic, shredded carrot, and chopped celery to the pot. Sauté for another 3-4 minutes until fragrant and slightly softened.
Stir in the tomato paste and apple cider vinegar, cooking for 1-2 minutes to combine the flavors.
Add the shredded beets to the pot and pour in the chicken or vegetable broth. Stir well to combine.
Season the soup with salt, black pepper, and add the bay leaf. Bring the soup to a gentle boil over medium-high heat.
Once boiling, reduce the heat to low and add the shredded cabbage. Simmer the soup uncovered for 25-30 minutes, or until the vegetables are tender.
Taste and adjust seasoning with additional salt or pepper if needed. Remove and discard the bay leaf before serving.
Serve the borsch hot, garnished with fresh chopped dill and a dollop of sour cream if desired.
Nutrition Facts
Calories |
732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 8336 mg | 362% | |
| Total Carbohydrate | 78.7 g | 29% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 43.2 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 457 mg | 35% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 3255 mg | 69% | |
*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.
