Borscht is a vibrant, nutrient-packed soup with Eastern European roots. This version is a healthy, plant-based take that’s low in calorie density, making it ideal for weight loss while still being filling and flavorful. Packed with wholesome ingredients and rich in vitamins, this borscht is as nutritious as it is delicious.
The Star Ingredients and Their Benefits
Green or Napa Cabbage: Cabbage is a fantastic low-calorie, high-fiber vegetable that adds bulk to meals without adding many calories. It’s rich in vitamin C, vitamin K, and antioxidants, which support immune health and reduce inflammation.
Beets: Beets are the heart of borscht, giving it that signature deep ruby color. They’re rich in folate, manganese, and nitrates, which may help improve blood flow and lower blood pressure. Their natural sweetness balances the tangy notes in the soup.
Potatoes: Potatoes provide healthy, energy-sustaining carbohydrates. They’re an excellent source of potassium and vitamin C and add a creamy texture to the soup.
Carrots: Carrots contribute a natural sweetness and vibrant orange color. They’re high in beta-carotene, which the body converts into vitamin A to support eye health and immune function.
Onions and Garlic: These aromatic staples add depth and savory notes to the soup. Both are rich in compounds that support heart health and have anti-inflammatory properties.
Vegetable Broth: A homemade vegetable broth (check out my recipe!) is a flavor-packed, low-calorie base for this soup. It’s also an excellent way to reduce food waste by using vegetable scraps.
Canned Diced Tomatoes: Tomatoes bring tanginess and richness to borscht. They’re a good source of lycopene, an antioxidant linked to heart health and reduced cancer risk. Opt for no-salt-added varieties to control sodium levels.
Apple Cider Vinegar (ACV): ACV adds a bright, tangy kick that enhances the soup’s flavors. It’s also thought to aid digestion and help stabilize blood sugar levels.
Smoked Paprika: This spice adds a subtle smokiness and depth to the soup. It’s made from dried and smoked peppers, offering antioxidants and a touch of warmth without added heat.
Fresh Dill: Dill is the perfect herb to finish borscht, adding a fresh, grassy flavor that complements the earthy beets. It’s also a source of vitamins A and C, as well as compounds that support digestion.
Why You’ll Love This Soup
- Low Calorie Density: Packed with fiber-rich vegetables, this soup is filling without being calorie-dense, making it ideal for weight loss.
- Meal Prep Friendly: Borscht tastes even better the next day, as the flavors deepen and meld together.
- Customizable: Add a dollop of plant-based sour cream or a slice of crusty whole-grain bread for a satisfying meal.
- Rich in Nutrients: Every ingredient contributes to a health boost, from heart-healthy beets to digestion-friendly dill.
This healthy borscht soup is a true celebration of wholesome ingredients, delivering a flavorful, comforting bowl that’s perfect for any time of year. Whether you’re looking to shed a few pounds or simply want a delicious way to enjoy your veggies, this recipe is a must-try!
Healthy Borscht Soup: A Low-Calorie, Weight-Loss Wonder
Equipment
Ingredients
- 2 cups shredded green or napa cabbage
- 2 beets, peeled and diced
- 1 medium potato, peeled and diced
- 1 large carrot, peeled and diced
- 1 onion, diced
- 1 clove of garlic, minced
- 3 cups vegetable broth
- 1 14 oz can diced tomatoes
- 1 tbsp tomato paste
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup or agave
- 1 tsp smoked paprika
- 1 bay leaf
- salt and pepper to taste
- 1 tsp dried dill
- vegan sour cream or vegan yogurt
Instructions
- Heat large pot over medium heat. Add a splash of water or vegetable broth for sauteing. Add the onion and cook until softened, about 5 minutes. Continue to add water to prevent burning. Add the garlic and cook for another minute.
- Pour in vegetable broth, shredded cabbage, diced beets, diced carrots and diced potatoes. Stir in the diced tomatoes, tomato paste, apple cider vinegar, maple syrup, paprika and bay leaf.
- Bring the soup to a boil and then reduce the heat to low. Cover and simmer for at least 20-25 minutes or until vegetables are tender.
- Once soup is cooked season with salt and pepper. Remove the bay leaf and if using dried dill add at this time. To serve top with fresh dill and vegan sour cream or yogurt.
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