Borscht Without Potatoes
A vibrant, hearty soup with beets, cabbage, meat, and herbs. Lighter and lower-calorie than the traditional version.
Updated : 25 July, 2025
Easy
About 30 min.
Ingredients
500 grams
Any type of meat
3 liter
Water
300 grams
Sauerkraut
100 grams
Carrot
1
Beetroot
1
Onions
20 grams
Greens
3 tablespoon
Vegetable oil
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
You may add potatoes to the borscht if desired, or boil them separately and serve as a side dish.
Preparation
Step 1
Use any meat you prefer, though beef or chicken is ideal for a lighter, lower-calorie soup. Pre-cook or roast the beets with their skins on - this helps retain their color and nutrients, making the borscht more vibrant.
Step 2
Rinse the meat thoroughly and place it in a pot. Bring to a boil, skim off the foam, then drain the first broth. Refill with fresh water for a healthier stock. Add bay leaves and simmer the meat for about 1 hour.
Step 3
Wash the onion and carrot, peel them, dice the onion, and grate the carrot using a coarse grater.
Step 4
Heat a pan with vegetable oil and sauté the onion and carrot along with tomato sauce. You can substitute the sauce with fresh tomatoes or tomato paste if preferred.
Step 5
Peel the roasted or cooked beets and grate them coarsely.
Step 6
Once the meat and bay leaves are removed from the broth, add the sautéed vegetables and grated beets to the pot.
Step 7
Add the sauerkraut to the borscht and simmer for 5 minutes. Season with salt and pepper to taste.
Step 8
Wash the herbs thoroughly under running water and chop finely. Parsley and green onions are used here, but dill or cilantro can also be added.
Step 9
About 5 minutes before the soup is ready, add the herbs to the pot. Let the borscht rest for 5-10 minutes after cooking. Serve hot with sour cream and garlic. Enjoy!