Mediterranean Diet Ukrainian Borscht
Experience the vibrant flavors of Eastern Europe with a heart-healthy twist in this Mediterranean Diet Ukrainian Borscht. Packed with wholesome vegetables like beets, cabbage, carrots, and potatoes, this dish is a nutrient-rich feast that highlights classic Ukrainian culinary traditions while embracing the health-conscious principles of the Mediterranean diet. Infused with aromatic fresh dill, a touch of apple cider vinegar for brightness, and a light base of low-sodium vegetable broth, this borscht is as comforting as it is nourishing. Protein-packed white beans add an extra layer of nutrition, making it a satisfying one-pot meal perfect for lunch or dinner. Garnish with a dollop of creamy Greek yogurt (optional) for a tangy finish, and savor the warming goodness. Ready in just an hour, this recipe is perfect for feeding a crowd or meal prepping. Discover the harmony of bold flavors and wholesome ingredients in this Mediterranean take on a beloved Ukrainian classic!
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Recipe Information
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 3 medium beets, peeled and grated
- 1 large russet potato, peeled and diced
- 3 cups cabbage, shredded
- 8 cups low-sodium vegetable broth
- 1 14.5-ounce can canned diced tomatoes, no salt added
- 1 15-ounce can white beans (cannellini or navy), drained and rinsed
- 1 leaf bay leaf
- 2 tablespoons apple cider vinegar
- 2 tablespoons fresh dill, chopped
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 cup plain Greek yogurt (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery, and sauté for 5-7 minutes, or until softened.
Stir in the minced garlic and cook for 1 additional minute until fragrant.
Add the grated beets, diced potato, shredded cabbage, and stir well to combine.
Pour in the vegetable broth and add the diced tomatoes, beans, and bay leaf. Bring to a boil.
Reduce the heat to a simmer, cover the pot partially, and cook for 25-30 minutes, or until the vegetables are tender.
Stir in the apple cider vinegar, salt, pepper, and fresh dill. Simmer for 5 more minutes to blend flavors.
Remove the bay leaf and taste to adjust seasoning if needed.
Ladle the borscht into bowls and garnish with a dollop of Greek yogurt, if desired. Serve warm.
Nutrition Facts
Calories |
1227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 4259 mg | 185% | |
| Total Carbohydrate | 208.6 g | 76% | |
| Dietary Fiber | 42.8 g | 153% | |
| Total Sugars | 90.1 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 696 mg | 54% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 7489 mg | 159% | |
*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.
