Low Sodium Classic Borscht Soup
Experience the vibrant, earthy flavors of Eastern Europe with this **Low Sodium Classic Borscht Soup**—a healthier twist on the beloved beet-based dish. Bursting with nutritious vegetables like beets, cabbage, carrots, and celery, this hearty soup is simmered in a flavorful low-sodium vegetable broth and brightened with apple cider vinegar and fresh dill. A dollop of creamy sour cream adds a luxurious finish, while the absence of excess salt allows the natural flavors to shine. Perfect for a wholesome lunch or dinner, this low-sodium borscht recipe is easy to prepare, gluten-free, and a delightful way to incorporate nutrient-packed ingredients into your diet. Whether you're following a low-sodium lifestyle or simply looking for a comforting, colorful soup, this recipe is a must-try!
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Recipe Information
Ingredients
- 4 medium beets
- 2 tablespoons olive oil
- 1 large onion
- 2 medium carrots
- 2 medium celery stalks
- 0.5 small head cabbage
- 3 large garlic cloves
- 6 cups low sodium vegetable broth
- 1 large bay leaf
- 0.5 teaspoon black pepper
- 2 tablespoons fresh dill
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh lemon juice
- 0.5 cup sour cream
Instructions
Peel the beets and cut them into matchsticks or small cubes. This will ensure they cook evenly and add a rich color to your soup.
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and sauté for about 5 minutes until they become translucent.
Add the garlic and sauté for another minute until fragrant.
Stir in the carrots and celery, and cook for another 5 minutes to let the flavors meld.
Add the chopped beets to the pot and stir well. Cook for 2-3 minutes.
Pour in the low sodium vegetable broth, and add the bay leaf and black pepper. Stir to combine.
Add the thinly sliced cabbage and gently mix it into the soup.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 45 minutes, or until the beets are tender.
Remove the bay leaf from the pot. Stir in the fresh dill, apple cider vinegar, and lemon juice.
Taste the soup and adjust the seasoning if needed; remember to keep it low sodium.
Ladle the soup into bowls and garnish each serving with a dollop of sour cream and a sprinkle of fresh dill.
Serve warm and enjoy your low sodium classic borscht!
Nutrition Facts
Calories |
955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 1776 mg | 77% | |
| Total Carbohydrate | 111.0 g | 40% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 59.2 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 497 mg | 38% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 3682 mg | 78% | |
*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.
