Spiralized “Borscht” Soup

Spiralized “Borscht” Soup

  • Cook Time

    1 hour

  • servings

    6

  • appliance

    Spiralizer

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What You'll Need
  • 4 large beets, peeled
  • 1 small potato, peeled (about 1/4 lb)
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 cups sliced red cabbage
  • 2 cloves garlic, minced
  • 1/2 tsp each salt and pepper, divided
  • Pinch caraway seeds
  • 2 tbsp tomato paste
  • 4 cups low-sodium vegetable broth
  • 2 bay leaves
  • 2 tbsp red wine vinegar
  • 2 tbsp honey
  • 1/4 cup chopped fresh dill, divided
  • 1/2 cup sour cream
What To Do
  1. With Bella Spiralizer on linguine setting, spiralize beets and potato into long strands, trimming with clean kitchen sheers as needed.
  2. Heat oil in saucepan set over medium heat; cook onion, cabbage, garlic, half each of the salt and pepper, and caraway seeds for about 5 minutes or until softened. Stir in tomato paste; cook for 1 minute.
  3. Add beets and potato noodles, vegetable broth and bay leaves; bring to boil. Reduce heat to medium-low; cook for 20 to 25 minutes or until beets are tender. Remove bay leaves.
  4. Stir in vinegar, honey and remaining salt and pepper. Stir in half of the dill. Spoon into 6 bowls. Top with dollop of sour cream and sprinkle with remaining dill.

Tip: Substitute plain Greek yogurt for sour cream if desired.

Nutrition Facts
  • Per 1/6 recipe
  • Calories 170
  • Fat 7g
  • Cholesterol 10mg
  • Sodium 390mg
  • Carbohydrate 23g
  • Fiber 4g
  • Sugars 14g
  • Protein 3g

Nutrition Comparisons 

  • 55% less fat than Authentic Ukrainian Classic Borsch from food.com
  • 43% fewer calories than Authentic Ukrainian Classic Borsch from food.com