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Creamy Borscht (Beet Soup)

Featured in the Honolulu Star-Advertiser on June 27, 2012.



Creamy Borscht (Beet Soup)

  • 2 cans (14.5 ounces) sliced beets, undrained
  • 2 tablespoons butter
  • 3 medium onions, chopped (about 1 cup)
  • 1 medium, potato, peeled and chopped (about 1 cup)
  • 1 clove garlic, minced
  • 3 cups chicken broth
  • 1 tablespoon chopped fresh dill
  • 1/4 teaspoon fresh ground pepper
  • Sour cream


Drain liquid from beets and reserve 1 cup beet juice; set aside. Heat butter in a large saucepan over medium heat. Add onions and cook until tender-crisp. Add potato and garlic; cook for 1 minute. Add beets and broth and bring to a boil. Reduce heat to low, cover, and cook for 15 minutes or until potato is tender; cool slightly. Stir in the reserved beet juice, dill and black pepper. Place half of the broth mixture into a blender. Cover and blend until smooth. Pour into a medium bowl. Repeat the blending process with the remaining broth mixture. Serve hot or cold with sour cream. Makes 8 servings.

Approximate Nutrient Analysis per serving (not including sour cream):
80 calories, 3 g fat, 2 g saturated fat, 10 mg cholesterol, 400 mg sodium, 13 g carbohydrate, 2 g fiber, 7 g sugar, 2 g protein


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