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


  1. In a large pot of boiling salted water, place beets and cook uncovered until tender, 30-40 minutes.
  2. Remove beets; set aside to cool.
  3. Strain cooking liquid using a fine strainer; set aside to cool.
  4. 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.
  5. Peel cooled beets and cut into small to medium dice.
  6. Add beets, cucumber, green onions, and dill to soup.
  7. Cover and chill for at least 4 hours or overnight.
  8. 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


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