Ukrainian Borscht

Ukrainian BorschtUkraineA 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.

Barbara Spalding RDN Culinary Dietitian

Hi, I am

Barbara Spalding MS, RDN, Culinary Dietitian

As a dietitian and world traveler, I love bold flavors — in food and in life. 14 years ago, I fell down the rabbit hole into Breast Cancer Wonderland. Since then, I’ve learned to cook differently while savoring the pleasures of food and companionship. I’ve built a resilient new life and a bold new kitchen. Let me show you the flavors of the world.
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Print Recipe
Ukrainian Borscht
Votes: 0
Rating: 0
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Rate this recipe!
Course Soups
Cuisine Ukrainian
Prep Time 10 minutes
Cook Time 50 minutes
Servings
servings
Ingredients
Course Soups
Cuisine Ukrainian
Prep Time 10 minutes
Cook Time 50 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Chop potatoes into ½” cubes. Place in large pot on top of the stove, add water to cover the potatoes and start to cook on high.
  2. Add the salt, pork cubes (with bones), and whole beets and continue to cook on high for approximately 25 – 30 minutes.
  3. Skim the foam that accumulates on top of the water and place in a grease can to throw away
  4. In the meantime, shred the carrots and onion using a grater and set aside.
  5. Remove the beets from the water and shred using a grater.
  6. Place a large skillet on top of the stove, spray with canola or grapeseed oil, and saute the shredded onion, carrots and beets for approximately 20 minutes until soft.
  7. Add the sautéed vegetables to the large pot with the potatoes, pork and water.
  8. Add sliced cabbage and mix gently.
  9. Add tomato paste and lemon juice.
  10. Adjust the seasonings, if necessary.
  11. Continue to cook until the cabbage is cooked.
  12. Garnish each serving with dill.  If desired, add a dollop of nonfat Greek yogurt to each serving.
Recipe Notes

Nutrition Information (per serving): 120 calories; 2 grams fat; 0.5 grams saturated fat; 30 mg cholesterol; 150 mg sodium; 13 grams carbohydrates; 2 grams dietary fiber; 12 grams protein (values are approximate).

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