Go Back
+ servings

Borscht (Beets!) Soup

Course Main Course
Cuisine American
Keyword beets, Borscht Soup, lowfat, soup, vegetarian
Prep Time 20 minutes
Cook Time 20 minutes
Servings 6 servings
Calories 372kcal


  • 4 medium russet potato
  • 3 medium carrot
  • 3 medium beet
  • 1/2 medium head cabbage
  • 1 medium onion
  • 1 tablespoon olive oil
  • 6 cup chicken broth, low-sodium
  • 1 can diced tomatoes, canned
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 teaspoon black pepper, ground
  • 4 slices bread, Italian
  • 4 tablespoon light sour cream
  • 1 sprigs dill


  • Begin by prepping your vegetables: peel and chop potatoes, carrots and beets; shred cabbage, chop onion. Set beets aside separately.  
  • In a large sauce pan, heat olive oil over medium heat; add potatoes, carrots, cabbage and onion; sauté until cabbage softens.  
  • Next, add beets, broth, can of tomatoes (undrained), lemon juice, salt and pepper; cook down until soft enough to blend into a pureed soup.  (If desired, some soup may be left chunky to offer more texture). 
  • May be served with whole grain Italian bread, sour cream and dill if desired.


Calories: 372kcal | Carbohydrates: 65g | Protein: 16g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 872mg | Fiber: 10g | Sugar: 15g