lunch vegetarianmeal-prep

Light Summer Borscht with Rye Crispbread

Name: Light Summer Borscht with Rye Crispbread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Cuisine: Eastern European
Ingredients: 150g raw beetroot, grated; 1 medium potato, diced small; 1/4 small white cabbage, shredded; 1 medium carrot, grated; 1/2 onion, finely diced; 1 tbsp tomato paste; 500ml vegetable stock; 1 tsp olive oil; 1 tbsp lemon juice; 2 tbsp fresh dill, chopped; 1 tbsp low-fat sour cream (optional)

The queen of Eastern European soups — reimagined lighter. Ruby-red, fresh, under 220 calories, and genuinely satisfying.

⏱ Prep: 10 min 🔥 Cook: 25 min 👤 1 serving

🔥 210 kcal per serving

Protein

38g

Carbs

Fat

Fibre

Ingredients

raw beetroot, grated 150g
potato, diced small 1 medium
white cabbage, shredded 1/4 small
carrot, grated 1 medium
onion, finely diced 1/2
tomato paste 1 tbsp
vegetable stock 500ml
olive oil 1 tsp
lemon juice 1 tbsp
fresh dill, chopped 2 tbsp
low-fat sour cream (optional) 1 tbsp

Method

1
Heat olive oil in a saucepan over medium heat. Sauté onion for 3 minutes until soft and translucent.
2
Add grated carrot and beetroot, then tomato paste. Stir well and cook for 5 minutes until deep and fragrant.
3
Add vegetable stock, diced potato, and shredded cabbage. Bring to a boil.
4
Reduce heat to a gentle simmer. Cook uncovered for 20 minutes until potato is tender and cabbage is soft.
5
Add lemon juice, season with salt and black pepper to taste. Serve immediately topped with fresh dill and a spoon of sour cream if using.

💡 Natali's tip: Always add lemon juice at the very end — it preserves the vivid ruby colour and brightens the whole flavour.

Borscht is the dish that defines Ukrainian cuisine — and it’s been tragically misunderstood in the West. Real borscht isn’t the heavy, rich stew you might imagine. Summer borscht, in particular, is light, bright, and intensely fresh.