Low Fat Traditional Ukrainian Borsch
Savor the vibrant, earthy flavors of Low Fat Traditional Ukrainian Borsch, a health-conscious twist on the classic beet soup. This recipe retains all the soulful authenticity of the original while reducing fat content to just one teaspoon of olive oil. Packed with wholesome ingredients like fresh beets, carrots, cabbage, potatoes, and a burst of herbs, this comforting dish is naturally nutrient-rich and perfect for those seeking a lighter meal option. Cooked in vegetable stock and brightened with a splash of lemon juice, it delivers a perfect balance of tangy and savory notes. Ready in just an hour, this low-fat borsch is a wonderful way to enjoy traditional Ukrainian cuisine guilt-free. Serve it warm, garnished with fresh dill, and pair it with dark rye bread or a dollop of low-fat sour cream for an authentic dining experience.
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Recipe Information
Ingredients
- 3 medium (about 300g total) Beets
- 2 medium Carrots
- 3 medium Potatoes
- 0.5 head (about 400g) White cabbage
- 1 medium Onion
- 2 cloves Garlic
- 2 medium Tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Olive oil
- 6 cups Vegetable stock
- 1 piece Bay leaf
- 2 tablespoons (chopped) Dill
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 1 tablespoon Lemon juice
Instructions
Prepare the vegetables. Peel the beets, carrots, potatoes, and onion. Grate the beets and carrots using a box grater, dice the potatoes into bite-sized cubes, finely shred the cabbage, and finely chop the onion. Mince the garlic and dice the tomatoes into small pieces.
In a large soup pot, heat 1 teaspoon of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and grated beets to the pot. Stir well and cook for another 5-6 minutes, stirring often to prevent sticking.
Stir in the tomato paste and diced tomatoes. Cook for 2-3 minutes to allow the flavors to meld.
Pour in the vegetable stock and bring the mixture to a gentle boil.
Add the diced potatoes, shredded cabbage, bay leaf, salt, and black pepper. Reduce the heat to low and simmer for 20 minutes, or until the potatoes are tender.
In the last 5 minutes of cooking, stir in the grated carrots and adjust seasoning if necessary. Add lemon juice to brighten the flavors.
Remove the soup from the heat, discard the bay leaf, and sprinkle chopped dill over the top.
Serve hot with a dollop of low-fat sour cream or Greek yogurt (optional) and a slice of dark rye bread on the side.
Nutrition Facts
Calories |
1888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7760 mg | 337% | |
| Total Carbohydrate | 363.0 g | 132% | |
| Dietary Fiber | 72.1 g | 258% | |
| Total Sugars | 121.9 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 665 mg | 51% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 10785 mg | 229% | |
*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.
