Low Fat Beef Cabbage and Beet Borscht
Indulge in the hearty, vibrant flavors of Low Fat Beef Cabbage and Beet Borscht—a wholesome twist on the classic Eastern European soup. Packed with tender lean beef, earthy beets, crisp green cabbage, and nutrient-rich carrots and potatoes, this low-fat recipe offers a lighter take without compromising on taste. The soup is simmered in a robust broth and infused with aromatic dill, garlic, and a hint of vinegar for a perfectly balanced tang. Ready in just over an hour, this healthy borscht is a nourishing option for a cozy evening meal. Serve it with a dollop of low-fat sour cream and a sprinkle of fresh parsley for a comforting yet guilt-free dish that’s as beautiful as it is delicious. Perfect for those seeking a protein-packed, veggie-loaded meal with minimal fat content!
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Recipe Information
Ingredients
- 300 grams Lean beef stew meat
- 1 tablespoon Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 400 grams, peeled and grated Fresh beets
- 200 grams, peeled and grated Carrots
- 300 grams, thinly sliced Green cabbage
- 200 grams, peeled and diced Potatoes
- 3 tablespoons Tomato paste
- 6 cups Beef or vegetable broth
- 1 Bay leaf
- 1 tablespoon White vinegar
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons, chopped Fresh dill
- 2 tablespoons, for serving Low-fat sour cream (optional)
- 1 tablespoon, chopped for garnish Fresh parsley (optional)
Instructions
Heat the olive oil in a large pot over medium heat. Add the beef and cook until lightly browned on all sides, about 4-5 minutes. Remove the beef and set aside.
In the same pot, add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute.
Stir in the grated beets and carrots. Cook for 5-7 minutes, stirring occasionally, until they begin to soften.
Return the browned beef to the pot and stir in the tomato paste. Cook for 2-3 minutes to enhance the flavors.
Pour in the beef or vegetable broth and add the diced potatoes, thinly sliced cabbage, and bay leaf. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for 45 minutes, or until the beef is tender and the vegetables are cooked through.
Stir in the white vinegar, salt, and black pepper. Taste and adjust the seasoning if necessary.
Remove the bay leaf and turn off the heat. Stir in the fresh dill just before serving.
Ladle the borscht into bowls and optionally top each serving with a dollop of low-fat sour cream and a sprinkle of fresh parsley.
Nutrition Facts
Calories |
1328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 9457 mg | 411% | |
| Total Carbohydrate | 149.1 g | 54% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 60.4 g | ||
| Protein | 110.4 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 493 mg | 38% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 6099 mg | 130% | |
*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.
