Low Sodium Ukrainian Borscht
Discover the vibrant flavors of Eastern Europe with this Low Sodium Ukrainian Borscht, a heartwarming beet soup brimming with healthy, nutrient-rich vegetables. Packed with earthy beets, sweet carrots, creamy potatoes, and crisp cabbage, this recipe delivers all the traditional goodness of borscht without the excess sodium. The robust base of low-sodium vegetable broth is enhanced with hints of garlic, dill, and tomato paste, while a dash of vinegar adds a tangy depth. Perfect for anyone seeking a lighter version of this classic comfort food, this wholesome soup comes together in just over an hour and is ideal for meal prepping or serving at family gatherings. Top with vibrant fresh dill and a dollop of sour cream or Greek yogurt for a satisfying, flavorful finish. Pair it with crusty bread for an authentic touch!
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Recipe Information
Ingredients
- 4 medium-sized, peeled and diced beets
- 2 large, peeled and diced carrots
- 3 medium, peeled and cubed potatoes
- 2 cups, thinly shredded green cabbage
- 1 medium, finely chopped yellow onion
- 3 minced garlic cloves
- 2 tablespoons, chopped (plus extra for garnish) fresh dill
- 2 tablespoons tomato paste
- 8 cups low-sodium vegetable broth
- 2 bay leaves
- 1 tablespoon white vinegar
- 0.5 teaspoons (or to taste) black pepper
- 2 tablespoons olive oil
- 0.25 cup sour cream or plain Greek yogurt (optional for garnish)
Instructions
Heat the olive oil in a large stockpot over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened.
Stir in the minced garlic and cook for another 1-2 minutes, being careful not to burn it.
Add the diced beets, carrots, and potatoes to the pot, and sauté for 5 minutes to lightly caramelize the vegetables.
Stir in the tomato paste and cook for 1-2 minutes to develop its flavor.
Pour in the low-sodium vegetable broth and add the bay leaves. Bring the mixture to a boil.
Reduce the heat to a simmer and cook for 15 minutes, or until the beets and potatoes are fork-tender.
Add the shredded cabbage, fresh dill, and vinegar to the pot. Stir well and cook for an additional 10 minutes.
Season with black pepper to taste. If desired, adjust the acidity with more vinegar or balance the flavors with a pinch of sugar, but avoid adding salt.
Remove the bay leaves from the pot and discard them.
Ladle the borscht into bowls and garnish with a dollop of sour cream or Greek yogurt (optional) and additional chopped dill.
Serve hot with a side of crusty bread, if desired.
Nutrition Facts
Calories |
1382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 2012 mg | 87% | |
| Total Carbohydrate | 227.6 g | 83% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 59.5 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 452 mg | 35% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 7257 mg | 154% | |
*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.
