Borscht al dente
A source of fiber and vitamins, this borscht helps improve digestion and supports the immune system. Its bright flavor and aroma make it perfect for a warming lunch or dinner.
Roman Klymenko
15 years on low-carb nutrition
Borscht al dente is a light vegetable borscht without meat, where the vegetables remain slightly firm. Beetroot, cabbage, zucchini, cauliflower, and a bit of pumpkin provide a rich flavor, while apple cider vinegar preserves the bright color and acidity.
Dice the onion (20 g), zucchini (50 g), and cauliflower (50 g). Shred the white cabbage (170 g).
Grate the beetroot (150 g), carrot (45 g), and pumpkin (45 g) on a coarse grater. Finely chop the garlic (5 g) and dill (10 g).
Boil water (750 g). Add the onion, zucchini, cauliflower, white cabbage, beetroot, carrot, pumpkin, bay leaf (1 g), apple cider vinegar (25-50 g), garlic powder (2 g), black pepper (1 g), and salt (5 g).
After boiling again, cook for 5-7 minutes so that the vegetables remain al dente.
Turn off the heat. Add fresh garlic and dill to the hot borscht, stir, and serve.
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