Beet Soup (Borscht) (1 Cup)

Reduce the beet portion and increase non-starchy vegetables in the soup, such as cabbage, mushrooms, zucchini, celery, or leafy greens.

Add a protein serving alongside borscht, such as chicken, turkey, fish, eggs, tofu, or lentils, and avoid sweetened add-ins.

Include a source of fat such as a spoonful of plain Greek yogurt or sour cream, avocado, olive oil, or a small handful of nuts or seeds.

Skip potatoes, noodles, added sugar, and sweetened tomato products in the recipe; use extra cabbage, celery root, or cauliflower instead.

Choose a smaller bowl and eat the soup slowly, ideally after a salad or protein-containing starter rather than on an empty stomach.

Take a 10–20 minute easy walk after the meal to help reduce the post-meal rise.