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Dilled Beet Soup
Source: dLife

This is similar to the classic Eastern European beet soup called borscht.

Prep Time: 20 minutes
Cook Time: 40 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 90.6
Total Carbs 16.4 g
Dietary Fiber 4.6 g
Sugars 10.4 g
Total Fat 0.2 g
Saturated Fat 0.0 g
Unsaturated Fat 0.1 g
Potassium 513.9 mg
Protein 2.3 g
Sodium 177.8 mg
Dietary Exchanges
, 2 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 lb  fresh whole beets
3 cup  low sodium vegetable broth
0 3/4 cup  red wine
2 tsp  dried dill weed
3 tbsp  red wine vinegar
1 pinch  salt
1 pinch  black pepper
4 oz  fresh lemons
1 oz  fresh chives
  1. In a large pot, combine beets and broth. Bring to boil.
  2. Lower heat, cover, and simmer 30 to 40 minutes or until beets are fork tender. Remove from heat. Cool.
  3. Strain beets into colander over bowl to catch liquid. Peel beets, cut beets into small pieces.
  4. Add water to cooking liquid to make 6 cups of liquid.
  5. In food processor or blender, puree beets, wine, cooking liquid, and dill weed until smooth. Add vinegar. Sprinkle with salt and pepper.
  6. Serve warm or cover and refrigerate to serve chilled.
  7. Garnish with lemon slices and chives.

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