Greek Yogurt Borscht

Not rated yet
Close Click to add your rating. Saving... Error Saving
Quick Rating

We put our twist on this vibrant beet soup by adding our creamy Greek yogurt instead of the traditional sour cream.

Tags: Intermediate, 20 Mins, Soups & Stews, Vegetables, Healthy Insider's Report 2011
Serves: 4
Skill level: Intermediate
Prep time: 15  minutes
Cooking time: 50  minutes
Total: 65  minutes

Additional Information


1 tbsp (15 mL) olive oil
2 red onions, chopped
2 cloves garlic, minced
5 medium beets (1-1/2 lb/750 g), peeled and cut in chunks
1 baking potato, peeled and cut in chunks
¼ tsp (1 mL) salt
1 tbsp (15 mL) chopped fresh dill
¾ cup (175 mL) PC 0% Greek Yogurt- Plain


  1. In large saucepan, heat oil over medium heat; cook onions and garlic for 5 minutes, stirring often, or until softened and starting to brown. Stir in beets, potatoes, salt and 5 cups (1.25 L) water. Bring to a boil. Reduce heat to low; cook, partially covered, for 40 to 45 minutes or until vegetables are soft.
  2. Using potato masher, mash to desired consistency. Stir in chopped dill and ½ cup (125 mL) of the yogurt. Serve in shallow bowls, garnished with dollop of remaining yogurt and, if desired, additional dill.

Nutritional Information

Makes 4 servings Per serving:
220 calories, fat 4 g (0.6 g of it saturated), sodium 330 mg, carbohydrate 37 g, fibre 6 g, protein 9 g Low in Saturated Fat, Source of Calcium, Source of Fibre