Ok, I have a confession to make. After Simeon and I came home from Belarus last October (which you read about here or watch our travel VLOG), I became obsessed with borscht. I want to learn how to make it myself, so after doing a bit of research, I figured out it’s actually really easy to make! In fact, I spent much of late last year learning how to make a variety of soups. After returning from Belarus and Spain, I went on a very strict diet that consisted of eating a lot of soup, and foodie-me wanted to have a variety of tastes and flavors.
Although I have about 5 different soup recipes now under my belt, my favorite is this filling, healthy borscht. Just in case you don’t know what borscht is, essentially it is a soup made from red cabbage and beets. It’s a root vegetable soup, but I’ve altered it a bit so that it fits the guidelines of my diet a bit better. Traditional borscht has potatoes in it; mine doesn’t. Also, I make my healthy borscht with a beef bone broth base to give it a boost of extra protein and collagen. Mmmmmm, collagen!
Just a word to the wise, my healthy borscht has a lot of vegetables. Simeon and I both love root vegetables, and I am a beet and carrot monster! Seriously, I can eat roasted carrots for dessert, I love them so much! Therefore, the recipe I’m sharing with you is exactly my version and it has A LOT of beets and carrots.
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Healthy Borscht Ingredients
½ head red cabbage, cored and chopped
1 medium red onion, chopped
6 red beetroots, peeled and chopped
8 carrots, chopped (I don’t peel the carrots, I just wash them really well)
1 8-oz can of chopped tomatoes
1 4-oz can of tomato paste
12 cups beef bone broth
1 tbsp salt
1 tsp black pepper
1 tbsp fresh dill, plus extra sprigs on the side
Yogurt (for garnish)
Healthy Borscht Instructions
1. Chop the cabbage, onion, beetroots, and carrots and dump them in a big pot.
2. Pour in the beef bone broth until the veggies are just about covered. Bring the pot to a boil, then reduce to a simmer.
3. Add the tomatoes and tomato paste, salt and pepper. Allow the soup to simmer for 15 minutes.
4. Add in the fresh dill. Allow the soup to simmer for another 15 minutes.
5. Serve hot topped with a dollop of yogurt and a sprig of dill.
Hope you like this healthy borscht recipe!
Seriously, that’s all there is to it. After all, most of the work is in the chopping, but my wonderful brother got me this chopper for Christmas, which means chopping is now a breeze! I can finish with all of the veggies in about 20 minutes, then let the soup cook for 30 minutes while I’m getting ready in the morning. Voila, the soup is done and ready to be packed for lunch and dinner! And this particular recipe makes about 12 servings, which means Simeon and I have lunch for an entire week!
Well, Simeon eats a bit more, but a serving of this borscht is the perfect sized lunch for me. Furthermore, if you wanted to add some meat into it, you can! Just pick up some beef stew meat, sear it while you bring the soup to a boil, then just toss it in! Simeon likes it with the meat, but I prefer without. And since I’m the one who’s cooking… heehee.
Give it a try and let me know what you think. We’d love to hear from you!
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