A few years ago my friend Nataliia brought me some Ukrainian borscht that she had made. This borscht was, by far, the very best I’d ever eaten. I immediately asked if she would share the recipe with you, our readers. This borscht is far lighter than other versions that I’ve made in the past. If you’ll try it, I’m sure you will love it too.
Borscht is borsch, in Ukrainian
Nataliia also told me that in the Ukrainian language, this dish is called borsch, without the “t”. Since this post is written in English, we will stick with the name “borscht”. However, I wanted to recognize the traditional spelling for any Ukrainian readers out there.
You can make this borscht with or without meat…
Nataliia told me that this recipe is flexible and can be made with or without meat. You can also use other types of meat such as chicken or beef if you prefer. A versatile recipe is great if you are following a plant-based diet. It is also a good option if those dining have different dietary needs. In this case, I made it using pork which was the way she had made it for me. However, she assures me that it is also delicious vegetarian style. To make this borscht vegetarian, she recommended adding white beans in place of the pork. Legumes like white beans are an excellent way to add protein to a dish if you are following a plant-based diet.
A low calorie delicious choice….
This borscht is a low calorie recipe, just 120 calories per serving, yet it is still filling and delicious. It also provides beta-carotene from the beets which contain a healthy serving of this antioxidant in addition to vitamin A. If you’d like to read more about these nutrients, take a look at this fact sheet prepared by the National Institutes of Health, Office of Dietary Supplements. If you do not have some of the ingredients on hand stop by the Shop to stock your pantry.
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