Low Sodium Traditional Ukrainian Borsch
Discover the vibrant and nutritious flavors of this Low Sodium Traditional Ukrainian Borsch, a heartwarming classic with a healthier twist. Packed with freshly grated beets, carrots, tender cabbage, and hearty potatoes, this plant-based soup is simmered in a low-sodium vegetable broth and infused with aromatic garlic, tomato paste, and a splash of lemon juice for a balanced tang. Perfect for a lighter option, this recipe skips salt, relying on the natural sweetness of the vegetables and the brightness of fresh dill to shine through. Ready in just over an hour and serving up to six, it’s ideal for family meals or weekly meal prep. Top it off with a dollop of creamy Greek yogurt for an optional indulgence, and enjoy a comforting bowl of authentic Ukrainian flavor that’s both nourishing and guilt-free.
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Recipe Information
Ingredients
- 4 medium beets
- 2 medium carrots
- 1 large yellow onion
- 1 small head white cabbage
- 4 medium potatoes
- 2 cloves garlic
- 3 tablespoons tomato paste (no salt added)
- 8 cups vegetable stock (low sodium)
- 2 tablespoons lemon juice
- 1 whole bay leaf
- 2 tablespoons, chopped fresh dill
- 2 tablespoons olive oil
- 0.5 teaspoons black pepper
- 0.25 cup plain Greek yogurt (optional, for serving)
Instructions
Peel and grate the beets and carrots. Set them aside in separate bowls.
Peel and dice the onion. Shred the cabbage into thin strips. Peel and cut the potatoes into 1-inch cubes. Mince the garlic.
In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Add the onion and sauté for 3-4 minutes until soft and translucent.
Stir in the grated beets and carrots. Cook for 5-6 minutes, stirring occasionally, until they start to soften and release their juices.
Add the tomato paste to the pot and stir well to coat the vegetables. Cook for another 2 minutes to deepen the flavors.
Pour in the low-sodium vegetable stock and add the bay leaf. Bring the mixture to a gentle boil.
Reduce the heat to medium-low, then add the cubed potatoes and shredded cabbage. Simmer for 20-25 minutes, or until the vegetables are tender.
Stir in the minced garlic, lemon juice, black pepper, and half of the fresh dill. Simmer for another 5 minutes.
Taste and adjust for acidity, adding a bit more lemon juice if needed. Remember, this is a low-sodium recipe, so no salt is added.
Turn off the heat, remove the bay leaf, and let the soup rest for 5-10 minutes to allow the flavors to meld.
Ladle the borsch into bowls and garnish with the remaining fresh dill. Optionally, add a dollop of plain Greek yogurt for a creamy finish.
Nutrition Facts
Calories |
1540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 2073 mg | 90% | |
| Total Carbohydrate | 284.9 g | 104% | |
| Dietary Fiber | 46.3 g | 165% | |
| Total Sugars | 74.9 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 598 mg | 46% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 8104 mg | 172% | |
*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.
