One of my favorite childhood memories was my mom and Baba making beet borscht. We would have to wear tea towels tucked into our shirts because my mom didn’t want us to ruin our clothes. Beet stains are almost impossible to get out of clothing — especially white or light colors. I have to admit I am not a huge fan of beets. The only way that I would eat them is in this borscht. Recently I have had them roasted and I can eat a very small amount.
Health Benefits of Beets
~ The nutrients in beet roots and beet greens may help in the following:
– lowering blood pressure and decreasing risk of heart disease
– fights cancer and inflammation
– boosts your stamina
– supports detoxification
– strengthens immune system
– supports brain and bone health
– good for eye health
~ The high fiber content in beets is great for constipation and irregularity
Caution – Adverse Side Effects
~ If eaten in excess beets may cause the following:
– urine and stools may turn pink
– the oxalates may cause kidney stones
– low blood pressure — be watchful if you are prone to having low blood
pressure or if you are on blood pressure medications
– gout – due to beets being high in oxalates
– blood sugar spikes — beets are high in sugar and moderately high in
– due to high fiber – eating too many can cause indigestion, upset tummies,
loose stools and flatulence
Baba’s Ukrainian Beet Borscht
Ukrainian beet borscht soup. Easy and tasty.
- 2 Cups Carrots, chopped
- 2 Cup Celery, chopped
- 4 Cups Beets, chopped
- 2 Medium Potatoes, cubed
- 1 Cup Onion, diced
- 1 Cup Yellow or green beans, chopped
- 1 Cup Beet Stems, chopped Optional
- 1-2 Cups Beet Greens, torn in bite sized pieces Optional
- 3 Tbsp Olive Oil
- 2 Garlic Cloves, minced
- 3/4 Cup Fresh Dill, chopped
- 2 Cans Tomato Soup May substitute tomato sauce
- 8 Cups Water
- Sour cream Optional
Chop the carrots, celery, beans, and set aside. Cube the potatoes and set aside.
Chop the beets, and beet stems (if using) and set aside. Tear your beet leaves in bite sized pieces and set aside (if using).
In a large soup pot add the olive oil and garlic, sauté over medium heat till fragrant — approx 1-2 minutes. Add the vegetables and stir to combine.
Add 8 cups of water. Your water should cover the vegetables. If they are not covered , add water till they are covered.
Chop your dill and add to the pot. I love dill, if you desire you can lessen the amount of dill.
Add the two cans of tomatoe soup and stir. Do not add water to the soup, it must be used in condensed form. If you desire you can substitute the soup for tomatoe sauce. I prefer the taste with the soup.
Bring ingredients to a boil. Turn down heat and simmer for at least 1 hour. You can skim the foam from the top if you desire.
You can serve the soup with a dollop of sour cream if desired.
Nutritional Information :
189 calories; 5.7g fat; 32.8g carbs; 6.2g fiber; 4.6g protein
This soup can also be canned and freezes well. I usually freeze it in 1 liter containers for future lunches.
If you are a soup fan like me, go check out my recipe for chicken salsa soup.
Please note that I am not a nutritional or medical professional. I am sharing my own experiences and not advising. Nothing that I express should be taken as medical advice and you should consult with a medical professional before starting any diet or exercise plan. The reason that I am providing some of the nutritional information is as a courtesy.
I use MyFitnessPal to calculate and I usually will remove sugar substitutes (erythritol, Splenda, swerve etc..) from the final carb count and net carb count, as it doesn’t affect my own blood glucose levels. It is my goal to do my best to be as accurate as possible, but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.