Light beetroot borscht

The Eastern European beetroot soup, bright red and tangy, with cabbage and vegetables. Full of vitamins, comforting and low in calories, it is served with a spoonful of yoghurt.

Preparation: 20 min  |  Cooking: 40 min  |  Servings: 6  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 86 kcal · 3 g protein · 15 g carbohydrate · 1 g fat

Ingredients

• 4 raw beetroots
• 1/4 cabbage
• 2 carrots
• 1 onion
• 1 tin of chopped tomatoes
• 1 tbsp vinegar
• 1 lemon

Method

1. Soften the onion, then add the grated beetroots and carrots.
2. Add the shredded cabbage, the tomatoes and water.
3. Simmer for 35 minutes.
4. Finish with the vinegar and lemon, and serve with a little yoghurt.

Nutritional benefits

Beetroot is rich in fibre, antioxidants (betalains) and beneficial nitrates, while cabbage and carrots provide vitamins and fibre, all for few calories. Tangy and colourful, this soup is comforting, vitamin-rich and ideal when you are watching your weight. Naturally vegan and gluten-free (served without yoghurt).

Variations and substitutions

• With beef for the traditional version.
• With white beans for more protein.
• Blended into a smooth soup.
• With dill (traditional).

Storage and making ahead

Even better reheated; keeps for 4 days and can be frozen. Excellent for batch cooking.

💡 Good to know

A dash of vinegar or lemon at the end of cooking brightens the red colour and gives borscht its characteristic tang.

Read more

Discover more vegetarian recipes · vegan recipes · weight-loss recipes · gluten-free recipes · lactose-free recipes.

The foods in this recipe: beetroots · cabbage · carrots · onion · tomatoes.

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