Low Fat Ukrainian Borscht
Indulge in the vibrant and hearty flavors of Low Fat Ukrainian Borscht, a healthy twist on the classic beet soup that’s packed with nourishing vegetables and rich, tangy goodness. This recipe combines earthy sweet beets, tender potatoes, and fragrant dill in a light vegetable broth, creating a satisfying yet low-calorie dish that’s perfect for any occasion. By skipping oil and using minimal fat, this version stays true to its roots while catering to modern dietary preferences. With just 20 minutes of prep and 40 minutes of cooking, it’s a convenient and wholesome meal that’s perfect for a busy weeknight or a cozy weekend dinner. Enjoy each bowl as it is or add a dollop of creamy low-fat yogurt for an extra touch of indulgence. Perfect for vegetarians and anyone looking to explore authentic Ukrainian cuisine without the guilt, this flavorful borscht will quickly become a household favorite!
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Recipe Information
Ingredients
- 4 medium Beets
- 2 medium Carrot
- 2 medium Potato
- 2 cups, shredded Cabbage
- 1 medium Onion
- 2 cloves Garlic
- 2 tablespoons Tomato paste
- 6 cups Vegetable broth
- 1 piece Bay leaf
- 1 tablespoon White vinegar
- 2 tablespoons, chopped Dill
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup per serving Low-fat plain yogurt (optional, for serving)
Instructions
Peel and grate the beets and carrots using a box grater or a food processor. Set them aside.
Peel and dice the potatoes into bite-sized cubes. Set them aside in a bowl of water to prevent discoloration.
Finely chop the onion, mince the garlic, and shred the cabbage.
In a large pot, heat 1/4 cup of the vegetable broth over medium heat. Add the onion and garlic and sauté for 3-4 minutes, until they become soft and translucent, adding a splash of broth if needed to prevent sticking.
Stir in the grated beets and carrots, and cook for 5 minutes, stirring occasionally.
Add the tomato paste and mix well to coat the vegetables. Cook for another 2 minutes to deepen the flavor.
Pour the remaining vegetable broth into the pot and bring to a boil. Add the diced potatoes, shredded cabbage, and bay leaf. Reduce heat to a simmer and cook for 20 minutes, or until the potatoes are tender.
Stir in the white vinegar, salt, and black pepper. Taste and adjust seasoning if necessary.
Remove the bay leaf and stir in the chopped dill. Let the borscht sit for 5 minutes off the heat to allow the flavors to meld.
Ladle the borscht into bowls and serve hot. For added creaminess, top with a dollop of low-fat plain yogurt if desired.
Nutrition Facts
Calories |
1296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 7051 mg | 307% | |
| Total Carbohydrate | 230.0 g | 84% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 74.2 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 573 mg | 44% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 6172 mg | 131% | |
*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.
