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Easy Russian Borscht
Source: dLife

Classic beet soup with of dill, red wine vinegar, and sour cream.

Prep Time: 45 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 75.5
Total Carbs 8.0 g
Dietary Fiber 2.1 g
Sugars 5.3 g
Total Fat 3.4 g
Saturated Fat 2.3 g
Unsaturated Fat 0.0 g
Potassium 219.1 mg
Protein 1.8 g
Sodium 114.1 mg
Dietary Exchanges
1 Fat , 1 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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6 each  fresh whole beets
3 cup  low sodium vegetable broth
8 cups  cold water
0.3333 each  medium cucumber
4 tbsp  red wine vinegar
0 3/4 cup  fresh dill weed
0 1/2 cup  sour cream
  1. Remove and discard greens and stems from beets, rinse under cold water
  2. In large stock pot, over medium-high heat, add water and beets. Bring to boil.
  3. Reduce heat to medium, cover, and continue boiling 30 minutes.
  4. Remove beets from water and let stand until cool. Use paper towels to remove skin.
  5. Fit food processor with steel blade. Cut beets into 2" cubes and place in food processor bowl.
  6. Peel cucumber and cut into 2" cubes. Place in food processor bowl.
  7. Add to food processor, vinegar, sour cream, salt and 3/4 cup fresh chopped dill. (Reserve balance for garnish.)
  8. Purée mixture and transfer to large bowl.
  9. Combine beet mixture with vegetable stock. Stir until well blended.
  10. Ladle borscht into serving bowls and garnish with 1 dill sprig. Serve immediately.

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