skip to main content

Borscht (Beet Soup)

Featured in the Honolulu Star-Advertiser on November 8, 2017.



Borscht (Beet Soup)

  • 5 medium fresh beets (about 2 pounds without leaves)
  • 2 cups low-sodium chicken broth
  • (16-ounce) container sour cream, plus extra for serving
  • 1/2 cup plain yogurt
  • 1/4 cup sugar
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons champagne vinegar
  • 1 tablespoon Kosher salt
  • 1 1/2 teaspoons ground black pepper
  • 2 cups medium-diced English cucumber, seeds removed
  • 1/2 cup chopped green onions
  • 2 tablespoons chopped fresh dill, plus extra for serving


In a large pot of boiling salted water, place beets and cook uncovered until tender, 30-40 minutes. Remove beets; set aside to cool. Strain cooking liquid using a fine strainer; set aside to cool.

In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, chicken broth, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and pepper. Peel cooled beets and cut into small to medium dice. Add beets, cucumber, green onions, and dill to soup. Cover and chill for at least 4 hours or overnight. Season to taste; serve cold with a dollop of sour cream and an extra sprig of fresh dill. Serves 6.

Approximate Nutrient Analysis per serving (not including salt in cooking liquid or salt to taste; also not including extra sour cream):
270 calories, 16 g fat, 9 g saturated fat, 45 mg cholesterol, 400 mg sodium, 29 g carbohydrate, 5 g fiber, 23 g sugar, 6 g protein


Leave a review

Overall Rating
Selecting the check box will display a pop-up.